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Recipe for Passions fruit mousse

By Chef Simon Stauffer | February 9, 2017, Thursday | Online Edition

PASSIONS fruit mousse 
Ingredients:
16g gelatine 
300 ml cream 
500g passion fruit pulp (without seed) 
200g Italian meringue 
Instructions:  
1.    Soak gelatine in cold water. 
2.    Whip cream to soft peaks. 
3.    Use a small part of the passion fruit pulp to melt gelatine. 
4.    Mix gelatine mixture with the rest pulp. 
5.    Fold passion fruit mixture in to the Italian meringue. 
6.    Fold in cream. 
7.    Pipe in to pastry rings and let it set overnight. 

Italian meringue 
Ingredients:
100g egg white 
135g sugar 
10g glucose 
45g water 
Instructions:
1.    Whip the egg white with 35g of sugar to soft peaks. 
2.    Cook rest of the sugar (100 grams) with glucose and water to 121°C. 
3.    Add the sugar syrup to the whipped egg white and continue whisking. 
4.    Whisk until meringue cooled to room temperature. 

Almond biscuit
Ingredients:
60g sugar
30g egg white
50g egg yolk
60g almond meal
40g flour
40g sugar
110g egg white
Instructions:
1.    Whip sugar (60g), egg yolk and egg white (30g) and fold in the flower.
2.    Whip rest of the egg white and sugar to stiff peaks and fold it in to the almond mix.
3.    Spread on to a lined tray (5mm) and bake for 3 minutes at 240°C.

Lemon cake (dehydrated)
Ingredients:
420g flour
12g baking powder
80ml olive oil
310g butter
7 eggs
455g Sugar
Instructions:
1.    Preheat the oven to a 160°C and line a cake form with baking paper.
2.    Mix backing powder with flour.
3.    In a separate bowl combine olive oil and butter.
4.    Whisk eggs and sugar until pale.
5.    Add the dry ingredients and mix until combined.
6.    Add the oil butter mix and mix until combined.
7.    Fill cake form and bake for 50 minutes.
8.    Let the cake cool down and freeze overnight.
9.    Cut the frozen cake in to 3mm thick strips and dehydrate them.

iDEAL


 

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