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Passion Fruit Lentils

The Passion Fruit Lentils are a simple but highly technical recipe that highlights precision and the intelligent use of modern ingredients. In this preparation, we use Kappa Gum, a gelling agent of vegetable origin extracted from red algae, ideal for obtaining firm, shiny gels with a clean cut.

In this recipe, passion fruit juice is mixed with Kappa and brought to a boil. Once the appropriate temperature is reached, it is poured into spherical molds or dripped onto cold surfaces to form the “lentils”. Once gelled, they offer a firm but delicate texture in the mouth, preserving all the aromatic and acidic intensity of the passion fruit.

These small, gelled jewels are perfect for modern decorations in pastry, as a complement to plated desserts, or even as contrasting elements in tartlets, creams, or ice creams.

Their small size and stable texture make them a versatile solution that provides visual precision and flavor power, two essential qualities in contemporary pastry. In addition, its technical simplicity makes it easy to reproduce, making this recipe an excellent gateway to the world of texturizers.

Passion Fruit Lentils

Note: This recipe begins to gel at 60ºC

Ingredients

Passion fruit lentils
- 200g -
  Passion fruit pulp (maracuyá)
- 4,5g - Kappa Gum

Prepared by

Passion fruit lentils
1. Add the Kappa Gum by sprinkling it over the passion fruit pulp, then bring everything to a boil.
2. Let cool slightly and pour the preparation into a plastic pipette.
3. When the texture is correct, place drops on a plastic sheet and let it gel completely.