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Passionfruit cremeux dilemma

post #1 of 2
Thread Starter 
Hey guys, I've just tried making a passionfruit cremeux as an insert for my entremet . The recipe I've used used whole eggs and lemon juice. The end result was okay, but I felt that the flavour was very sharp . Any good recipe out there or something I can do to fix it ! Thanks
post #2 of 2

I would try sweetening the passionfruit puree until it is sweetened to taste instead of sticking with the exact recipe amount? or adding more cream or something to dilute the acidity. That might work play around with it and see.

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