@ Sin Ming Cook House / Bakery / Whateva
This is part 2 of my cooking class with chef Sebastien; while not as complicated as the macarons we made earlier this simple recipe yielded a mouthwatering Passion Fruit cream.
It’s funny how when you’re cooking with a chef beside you, everything in the kitchen seems so much easier? Though most of my friends who have been put in a similar situation start to feel the pressure.
Instead of putting the cream into a tart shell we opted to use the passionfruit fruit itself. Topped with ganache we made earlier for the macarons we stuck them in the fridge ready for our desert later in the evening!