Vegan Raspberry Inspiration Crémeux and Passion Fruit Mayonnaise
Weigh out and mix together the caster sugar, glucose powder, Pectin NH and Natur Emul emulsifier.
Heat the fruit purée and water to 75-85°F (25-30°C), add the sugar and Pectin mix and bring to the boil.
Gradually combine the hot mixture with the fruit couverture and coconut oil.
Mix, first by hand, then in a stand mixer, until you obtain a perfect emulsion. Finish by adding the liquid.
Add the lemon juice and mix again until the texture is smooth.
Leave to set in the refrigerator.
Add the Natur Emul to the passion fruit purée and mix using an immersion blender.
Gradually add the olive oil, mixing all the while as you would for a mayonnaise.
Store in the refrigerator or use immediately.