Namelaka with white chocolate, passion fruit and Motti Cress

For 4 people:

• 100 g of passion fruit juice
• 5 g of glucose
• 3 g of isinglass
• 150 g of white chocolate
• 200 g of fresh cream
• 16 “bignè”(puffs)
• 2 cups of Motti Cress

• Heat the passion juice with the glucose, first add the melted chocolate, then the soaked isinglass and, lastly, the liquid cream.
• Leave to rest in the fridge overnight.
• Cut the cream puffs in half, fill them with the namelaka then finish with Motti Cress.

Recipe: Pier Giorgio Parini

Source: Italia Squisita