Passionfruit pate de bombe 🔥 8 leaves or 13.3 grams of gelatin 120 grams of egg yolk 100 grams of egg 150 grams of sugar 300 grams of passionfruit juice 500 grams of white chocolate 500 grams of cream First soak 8 leaves or 13.3 grams of gelatin in cold water. Then mix 120 grams of egg yolk with 100 grams of egg and 150 grams of sugar. Heat this up over a double boiler while stirring it. The temperature needs to be 84 degrees Celsius. This will create a thicker texture. Once it’s 84 degrees Cel