100 years

NAMA INSPIRATION

Made with Passionfruit Inspiration

3 steps

Recipe Step by Step

01

NAMA INSPIRATION STRAWBERRY

156g + 156gInspiration Strawberry
122g Lemon crusher
23g Caster sugar
9g Pectin Yellow ribbon (PG879G)
28g Trehalose
24g Caster sugar
100g Water

Heat the strawberry inspiration, water and puree together in a saucepan. When it reaches around 40°C, add a mixture of granulated sugar and pectin, stir and boil. Add trehalose and heat again to bring the Brix to 58-59. Add the melted inspiration to a saucepan and mix. pour on a framed silpat.
02

NAMA INSPIRATION PASSION FRUIT

167g +167gInspiration Passionfruit
122g Water
9g Pectin yellow ribbon (PG879G)
28g Trehalose
22g Syrup of glucose
100g Coconut milk

Heat the inspiration passion, water and coconut milk together in a saucepan. When it reaches around 40°C, add a mixture of granulated sugar and pectin, stir and boil. Add trehalose and heat again to bring the Brix to 58-59. Add the melted inspiration to a saucepan and mix. pour on a framed silpat.
03

NAMA INSPIRATION YUZU

167g + 167gInspiration Yuzu
122g Water
9g Pectin yellow ribbon (PG879G)
28g Trehalose
22g Syrup of glucose
100g Mango with sugar pulp

Heat the inspiration yuzu, water and Mango puree together in a saucepan. When it reaches around 40°C, add a mixture of granulated sugar and pectin, stir and boil. Add trehalose and heat again to bring the Brix to 58-59. Add the melted inspiration to a saucepan and mix. pour on a framed silpat.