Mango-Passion Fruit Glaze
A source of healthy fats, vitamins, and antioxidants, this dish has a vibrant fruity flavor of mango and passion fruit, making it perfect for desserts and maintaining a keto diet.
Carefully cut the cocoa butter into small pieces using a knife on a cutting board.
Gather all the ingredients in a tall glass or bowl:
- cocoa butter;
- mango puree (60 g);
- passion fruit puree (25 g);
- coconut oil (120 g);
- allulose (40 g);
- inulin (10 g);
- lecithin (0.5 g).
Melt the mixture in the microwave, heating it in bursts for a few seconds. Alternatively, use a water bath.
It is important to monitor the temperature of the glaze so that it does not overheat above 45-50°C; otherwise, the puree may cook, and the glaze will take a long time to cool.
Once the cocoa butter has completely melted, use an immersion blender to blend the glaze until a smooth and shiny emulsion is achieved.
For glazing, cool the puree to a temperature of 29-35°C.
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