|
Recipes |
||||||||||||||
|
<< Click Here to Return to Recipes List >>
Passionfruit, Pistachio & Cherry Cake
P R E P A R A T I O N
Cigarette Paste: 1 - Cream the sifted icing sugar and butter. Add the egg whites, then the sifted flour and red colouring. Spread onto several 40 x 60 cm sheets of silicon paper to create red stripes as in the picture.
Joconde Sponge: 1 - Whisk together the icing sugar, almonds, eggs and flour. Add the melted butter and the egg whites stiffly beaten with the sugar. 2 - Fold the mixture, then spread 500g onto each of the silicon sheets and bake in an oven at 230°C for 7-8 minutes.
Pistachio Dacquoise: 1 - Beat the egg whites very stiffly with the sugar, mix in the diluted pistachio paste, then the ground almonds sifted with the icing sugar, and finally, the chopped pistachios. 2 - Spread the mixture onto silicon sheets to the size you want the final dessert and bake at 180°C for about 20 minutes.
Passionfruit Mousse: 1 - Thoroughly mix the passionfruit and apricot pulps. Add the liquid gelatine previously soaked in cold water, then gradually add the Italian meringue and whipped cream.
Assembly and Presentation: 1 - Place a band of red striped sponge in a 4 or 5cm deep dessert ring. Place a disc of pistachio dacquoise in the bottom, then a little passionfruit mousse. Scatter a few alchohol soaked cherries onto the mousse, then another dacquoiseand finally fill the ring with mousse. 2 - Glaze the dessert with a passionfruit glaze, then decorate with fresh fruit and some cherries.
Desir de Passionfruit
P R E P A R A T I O N
Chocolate Sponge: 1 - Thoroughly beat the egg yolks and sugar. Meringue the egg whites with the sugar then blend in the first mixture followed by
the sifted cornflour, cocoa and flour anf finally the melted butter. Chocolate Mousse: 1 - Cook the sugar and water to 121°C. Whisk the egg yolks and eggs and slowly add the cooked sugar and whisk until
completely cool. Passionfruit Mousse:
1 - Prepare as above but replace the chocolate with
passionfruit pulp and fold in the liquid gelatine at the end. Assembly and Presentation: 1 - Sit one half in the tin and spread a layer of chocolate mousse over it. 2 - Top with the other sponge half and then the passionfruit mousse. Leave to set and glaze with passionfruit glaze. 3 - Decorate with Chocolate around the outside of the cake.
|
||||||||||||||
