True passion served with candied fruit skewer
- Passion puree 150ml
- White chocolate 320gms
- Gelatine 20gms
- Fresh milk 50ml
Take out the passion puree and strain them and then put the seeds aside
Melt the chocolate, when its still warm add the fresh milk while its still warm too, finish with the cooked gelatine and stir till well mixed.
Add the ingredients together to make a paste. Now its ready to serve. What a work of art…
Chief: Felix Ngombo
Now that’s the life people….