MANGO
PASSION FRUIT
BOUNTY BARS
BY CHEF POOJA MASURKAR
Ingredients
coconut layer :
dessicated coconut powder 70g
khandsari sugar 60g
coconut cream 196g g
vanilla extract (optional) 1tsp
mango passion fruit gel :
Mango puree 160
Passion fruit puree 70
Raw sugar 60g
Pectin NH 8g + 25g sugar
Citric acid solution 4g
(1g citric acid, 3g water)
Agar 1/4 tsp
Direction
for the coconut layer :
Warm coconut cream with sugar until the sugar melts.
Add in the dry dessicated coconut powder , mix well and cook until everything is thick.
At this point the mixture should be able to hold its shape. There is also loud sizzling
noise when the mixture becomes thick enough as you are cooking it.
Spread this into a 5" square. I use 5" square ring for this, however if you dont have one
just roughly spread it into a 5" square.
Cover with cling film and keep this in the freezer for 2-3, then cut into tiny bars. I like to
divide 5" square into 12 small bars.
for the passion fruit gel :
Mix pectin, 25g sugar and agar , keep it aside.
Cook rest of the ingredients in a heavy bottom saucepan, cook just until all the sugar
melts.
Then add in the pectin agar mixture, whisk it very well to get rid of any powder lumps.
Cook this until the mixture is THICK , bubbling rapidly AND theres a loud sizzling
noise while you stir the mixture. Carefully, if you do not cook it enough then you wont
get a piping consistency.
Once the right consistency is achieved, let the mixture come down to room temperature,
then refrigerate for a few hours until it is firm enough to pipe.
Left over gel can be stored in the fridge for 2weeks, and in the freezer for 2months.
Assembly
Cut 5" square into 12 mini bars.
Pipe mango passionfruit gel.
Cover and freeze the bars overnight.
Dip in chocolate of your choice and enjoy!
Store leftovers in the fridge for upto 2weeks.
