Passion Fruit Ganache -- Recipe courtesy Pastry Chef Tim Brown
300g/10.5oz Passion Fruit puree or juice
100g/3.5oz Heavy Cream
30g/1oz Corn Syrup
300g/10.5oz White Chocolate
Reduce the passion Fruit to 100g/3.5oz
Add the cream and corn syrup to the passion fruit and bring it back to the boil.
Pour the hot liquid onto the chocolate and stir until it is silky and smooth.
Allow to cool to 95F and add the butter. Stir again until the butter is well incorporated. You can also use an immersion blender to achieve a smooth, silky texture.
Born and raised in Cape Town, South Africa, Tim Brown brings a world of experience to the classroom at Johnson & Wales University, Providence Campus.
Brown's professional path led from the centuries-old award-winning Vineyard Hotel & Spa Conference Centre in Cape Town to quintessential country pubs and inns of England, before coming to the U.S. in 2000. With a decade of creative commitment as a pastry chef at renowned establishments including the Emerson Inn & Spa, Mount Tremper, N.Y. and the Wheatleigh Hotel in Lenox, Mass., he was the Executive Pastry Chef and General Manager of Aroa Fine Chocolate, a European-style café in Boston before joining the faculty of the International Baking & Pastry Institute at Johnson & Wales in 2009.