PATE DE FRUIT
INGREDIENTS
¾C pear puree
1½C granadilla juice
¼C castor sugar (A)
1T fruit pectin
2¼C castor sugar (B)
¾C glucose liquid
20ml lemon Juice
Dusting
15ml citric acid
250ml castor sugar
METHOD
- In a large pan place the puree and juice, heat until the liquid starts to simmer.
- Whisk the pectin and ¼ cup sugar together in a mixing bowl using a whisk. This will help prevent the pectin from making lumps when coming in contact with the heat.
- Add the pectin and sugar to the liquid and cook until it thickens over medium heat.
- Add glucose and remaining sugar into the mix while whisking continuously.
- Cook till 106◦C (use a candy thermometer)
- Remove from heat and whisk in the lemon juice and pour into a greased tray.
- Allow to set at room temperature for about 3 hours before rolling into small rocks or cutting out using a flower cutter.
- Dust pate de fruits in citric acid and castor sugar
PASSION FRUIT GEL
INGREDIENTS
250g passion fruit juice
50g light brown sugar
lemon verbena
3g agar agar
METHOD
- Place all the ingredients in a medium-sized saucepan and whisk until agar is completely whisked in, allow to rest in the pan for 2 minutes before placing on the heat.
- Cook on a high heat and allow to boil for 2 minutes while whisking occasionally. Remove the lemon verbena and pour mixture into a flat tray and allow to cool in the fridge.
- Once the jelly is set, blend until smooth.
PASSION FRUIT MOUSSE (ROCKS)
INGREDIENTS
100g passion fruit puree boiron
30g castor sugar
18g passion fruit juice
25g yolks
100g cream
1 sheet gelatin
35g white chocolate
METHOD
- Mix the sugar with the Passion Fruit Juice and egg yolk, whisk until you obtain a sabayon over a double boiler and remove from heat.
- Heat puree in a small pot over medium heat, and melt bloomed gelatin inside the puree.
- Once melted whisk into sabayon mixture and return to heat over double boiler.
- Using a spatula stir in the chocolate until melted and remove from heat.
- Allow to cool while whisking the cream to a medium peak and folding into puree mixture.
- The puree can be set inside a half sphere mould and frozen to make it easier to remove later, alternatively freeze the mousse in a flat tray and use different shaped cookie cutters.