Compatible versions
Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Brioche
- 210 g bread flour, plus extra to dust
- 2 eggs, large
- 4 egg yolks, from large eggs
- 30 g sugar
- 1 ½ tsp glucose syrup (see Tip)
- 1 tsp dried instant yeast
- 15 g whole milk
- ½ tsp salt
- 90 g butter, unsalted, diced, chilled, plus extra to grease
- 1 egg yolk, from a large egg, whisked
Fondue
-
85
g Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
or 85 g milk chocolate 40%, high quality chunks or chips -
30
g Valrhona chocolate, Manjari 64% dark chocolate (see Tip)
or 30 g dark chocolate 64%, high quality chunks or pieces - 115 g whipping cream
- 60 g passion fruit purée
-
30
g apricot liqueur
or 30 g apricot nectar - tropical fruit, to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)
- Nutrition
- per 1 portion
- Calories
- 2230 kJ / 533 kcal
- Protein
- 11 g
- Carbohydrates
- 62 g
- Fat
- 27 g
- Saturated Fat
- 15 g
- Fibre
- 15 g
- Sodium
- 214 mg
In Collections
Alternative recipes
Show allBerry Mousse
4 Std. 50 Min
Tiramisu
5 godz. 20 min
Fruit, Date and Nut Chop (TM5/6 Metric)
5min
Apple Pie
3h 30min
Quick Fruit Sorbet
10min
Crème Caramel (Flan)
3h
Gluten Free Apple Date Coffee Cake
1h
Blueberry Coffee Cake
1h
Rice pudding
1h
Chocolate Butter Cookies
1h
Custard
15min
Frozen Fruit Sorbet (TM5 Metric)
5min