Salted Caramel Passion Fruit Praline Recipe

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Procedure

Salted Almond Praline

Melt the salted caramel ganache and cool it to 35°C. Combine the plain gelato base with the salted caramel white chocolate ganache and mix until smooth. Add the Topfil Smooth Passion Fruit and the praline, then blend until fully incorporated.

Almond Praline

In a saucepot, bring sugar and water to boil to caramelized, add the butter and almond to coat them in the caramel. Immediately transfer to a sheet tray lined with parchment paper then let it set. Break into pieces.

White Chocolate Salted Caramel Ganache

Heat the cream until warm. In a separate pan, cook the sugar into a dry, lightly colored caramel. Deglaze the caramel by gradually adding the warm cream while stirring. Add the glucose, then reheat the mixture to 85°C.Pour the hot caramel cream directly over the chocolate and emulsify until smooth, keeping the mixture between 35°C and 38°C. When the ganache cools to 35°C, add the butter and blend with an immersion blender until the filling is smooth and homogeneous, taking care not to incorporate air.