• Prep Time 20 minutes
  • Cook Time 240 minutes
  • Serving For 6-8 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Crust Base:
  • 85g digestive biscuit
  • 35g Anchor Unsalted Butter, melted
  • 8g castor sugar
  • 1g salt
  • 15g popping candy
  • Passionfruit Filling:
  • passionfruit jam, store bought
  • Ganache:
  • 390g Anchor Whipping Cream
  • 195g dark couverture, 60%
  • 110g milk couverture chocolate
  • 1g salt
  • 50g Anchor Unsalted Butter, cold & cube
  • Garnish:
  • cocoa powder


    To Prepare Crust Base:
  1. Preheat oven at 180°C, bake biscuit for 10mins.
  2. In the food processor, blitz biscuit with sugar and salt, gradually drizzle melted butter when blitzing. Blitz until become fine crumbs.
  3. Pour crumbs into a mixing bowl and lightly fold popping candy.
  4. Prepare a 7" ring mould and wrap 1 side with cling film to create a base. Spread out crust base evenly in mould and lightly press it with a spoon. Place in freezer for 15mins or until crust is set. Set aside in chiller.
  5. Passionfruit Filling:
  6. Pour into a 5" ring mould, freeze for 3-4 hours or until fully frozen.
  7. Remove mould, and place frozen passionfruit filling on crust base, set aside in freezer.
  8. To Prepare Chocolate Ganache:
  9. Heat anchor whipping cream to light boil.
  10. Pour into chocolate and mix with salt until homogenous.
  11. Add cold anchor butter into chocolate mixture and emulsify with a spatula until homogenous.
  12. Pour into mould and allow to chill in chiller overnight.
  13. Next day, remove cling film, lightly torch the ring and remove.
  14. Garnish with cocoa powder and serve. Enjoy!

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