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RaviFruit Frozen Puree 1kg – Passionfruit

$29.00 AUD

RaviFruit Frozen Puree 1kg – Passionfruit

$29.00 AUD

In stock

Not available for delivery.  In store purchase only.

RaviFruit is made up of 90% fruit pulp and 10% sugar using a natural recipe without any added flavour, colour or preservatives. Fruit is harvested when fully ripe, according to strict criteria, ensuring all Ravifruit is of consistent high quality and flavour. 

Passionfruit has a vivacious bright orange yellow colour speckled with crackling black seeds for a tart multidimensional flavour.

Related Classes

Passionfruit Mille Feuille Cake

You are bound to love Kirsten’s twist on the classic Mille Feuille! In this cake you will find decadent layers of caramelised puff pastry and passionfruit mousse, sandwiched with a cinnamon shortbread and finished with a simple stencil design.

Class tags: caramel powder, inverted puff pastry

Kirsten Tibballs

21/06/2022

Beginner

43 mins

Yeild 2

4 hours

Green Tea & Passionfruit Chocolates

Individual chocolates moulded in Kirsten’s signature Goccia praline mould. With a stunning coloured cocoa butter and gold metallic design, the white chocolate shells are filled with green tea and passionfruit ganache.

Class tags: coloured chocolate, coloured spraying chocolate, green tea ganache, matcha ganache

Kirsten Tibballs

14/06/2022

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15 mins

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Exotic Vanilla Flower Plated Dessert

Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.

Class tags: coconut, egg free, egg-free, passionfruit, piping

Guillaume Lopvet

10/01/2022

Intermediate

25 mins

Yeild 6

2 hours

La Passion

A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish.

Class Tags: chocolate dipped, chocolate shards, egg free, egg-free, enrobe, enrobed, enrobing, garnishes, gluten free, gluten-free, shaved chocolate, peanuts, snack bar, snack bars, vegan

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Crack Me Open Dessert

This is a decadent dessert which is bound to surprise! A passionfruit liquid centre encased in burnt caramel and Tia Maria spiked dark chocolate mousse then dipped in a luscious hazelnut chocolate coating. – Gluten free.

Jess Lemon

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Yeild 15

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These easy-to-make caramels are uplifted by the refreshing addition of passionfruit, which can be easily subsituted for citrus.

Kirsten Tibballs

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Passionfruit Marshmallow & Passionfruit Caramel Chocolate Filling

The perfect combination of a fluffy marshmallow with flawlessly balanced passionfruit flavour and a drip-on-your-chin caramel with a hint of passionfruit. Perfect for filling bars and bon bons!

Kirsten Tibballs

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25 mins

Yeild 40

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Passionfruit Caramel Tart

Peanut pastry is offset with smooth passionfruit cream, chocolate honey cremeux and an airy Swiss meringue – not to mention a touch of salted caramel to bring it all together!

Kirsten Tibballs

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Yeild 1

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Eternity Entrement

This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.

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Yeild 3 Entremets

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Matcha Mango & Passionfruit Petit Gateaux

Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.

Kirsten Tibballs

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Intermediate

40 mins

Yeild 27

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Sunshine Entremet

Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.

Kirsten Tibballs

26/05/2017

Intermediate

55 mins

Yeild 1

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Johan Martin’s ‘Soleil Levant’

Recreate this exotic, fruity entrmet by internationally acclaimed pastry chef, Johan Martin. Layers of coconut dacquoise, mango, banana and passionfruit cremeux, coconut cream and a shiny yellow mirror glaze.

Johan Martin

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Pick Up Stix

This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.

Kirsten Tibballs

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Yeild 2

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Pine Passion Coconut Verrines

Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.

Robyn Curnow

15/04/2014

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18 mins

Yeild 6

1 hour 45 mins

Passionfruit Jelly

A confectionery which can also be presented as petit fours, these tangy passionfruit jellies are simple yet mouthwatering. They have a high fruit content, long shelf life and are fast and easy to make. – Egg free, gluten free, vegan.

Kirsten Tibballs

18/02/2014

Beginner

9 mins

Yeild 96

30 mins

Style Rebellion Truffle

Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.

Kirsten Tibballs

01/09/2015

Intermediate

19 mins

Yeild 110

55 mins

Coconut, Mango and Gruyere Bonbons

Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.

Jerome Landrieu

13/09/2018

Advanced

34 mins

Yeild 40

2 hours

Envy

A dramatic petit gateau with a sweet and fruity flavour combination – coconut dacquoise, passionfruit cream, white chocolate mousse, covered in a striking red glaze, finished with piped white chocolate details and a touch of gold leaf.

Kirsten Tibballs

08/05/2014

Intermediate

34 mins

Yeild 20 cone petit gateaux

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Passionfruit Ganache Using Sorbitol

A simple ganache made using sorbitol which stabalises the moisture in the ganache and extends shelf life. Perfect for filling macarons!

Guillem Corral

16/10/2019

Beginner

08:39 mins

Yeild 515g

20 mins

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