Brigadeiro de Maracuyá(Parchita) y ganache cremoso de Maracuyá.

Ingredients: For the reduction: 145g passion fruit pulp For the Brigadeiro: 395g condensed milk (1 can) 200g heavy cream (whipping cream or whipping cream) 20g salted or unsalted butter Passion fruit reduction to taste For the jam: 100g passion fruit pulp 1 tsp unflavored gelatin 50g plain white sugar For the ganache: 600g white chocolate 70g concentrated passion fruit juice (you can make it with 50g passion fruit reduction and 20g water) 110g salted or unsalted butter. Today I'm showing you two super-delicious recipes that you can use for filling and decorating, this time with a delicious passion fruit flavor that makes them even more irresistible.