Passion fruit glaze

Passion fruit glaze

par Franck Fouchereau

Alain Chartier

Vannes (56)



La Fruitière Passion Fruit Puree 200 g
Water 310 g
Sugar 180 g
Glucose syrup 130 g
Pectin 9 g
Guar gum 5 g


  • Mixing the powders
  • Heat the liquids with the glucose syrup to 50°C
  • Add the powders
  • Bring to a boil


Tables of use