Recipes: The Passion of Cortez - John Costello

Mix pectin & sugar A together, add glucose syrup and passion fruit puree then boil
As it starts to boil, slowly add the remaining sugar B
Boil until 107°c
Mix citric acid and water together then add to pan
Pour into frame and allow to cool
 

Infuse cream with Star Anise for 30 minutes, strain,
Place all remaining ingredients into the infused cream then into the Mycook/Thermomix and heat to 40°c on medium speed
Pour onto cooled jelly
Allow 24 hours to fully crystallise
 

Juice passion fruits (use juice in ganache recipe)
Place seeds into a dehydrator for 8 hours
Grind into small pieces
Add to precrystalised Altol El Sol chocolate and spread very thinly onto the set jelly layer
Cut into required size using a guitar cutter