I am always interested in formenting the creation of dry passion, so when I found Pure Cote, the first thing I did (after jumping for joy) was to make me some strips of passion.
100 grams passion fruit
75 grams sauvignon blanc
75 grams sugar
75 grams egg yolks
37.5 grams butter
25 grams Pure Cote
Start a kind of curd, by cooking the liquids with ⅔ of the sugar.
Next, mix the remaining sugar with the egg yolks, and whisk in the pure cote.
Temper and cook softly until the first boil.
Remove from heat, and allow to cool to ambient temperature.
Incorporate the butter in small pieces.
Spread on acetate sheets and dry at 43 Celsius for several hours.
The texture is delightfully toothsome and benefits from some knowledge I was dropped regarding Sauvignon Blanc’s ability to cope with acid tests. Mix it with pineapple or something... I’m drawing a Blanc.