1. Recipes
  2. Soft passion fruit and jellied ginger biscuit, stewed mango â??Pineapple, banana zest & calamondin

Soft passion fruit and jellied ginger biscuit, stewed mango â??Pineapple, banana zest & calamondin

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients



SOFT PASSION FRUIT AND JELLIED GINGER BISCUIT

300 g butter
360 g de ground almonds
275 g icing sugar
500 g whole eggs
60 g passion fruit juice
1 lemon peel
150 g jellied ginger (cubed)
1 vanilla pod

JELLIED MANGO & PINEAPPLE

1 kg pineapple (cubed)
1 kg mango (cubed)
140 g butter
400 g sugar
23 g NH pectin
14 g gelatine sheets
1 vanilla pod

PASSION FRUIT JUICE

250 g passion fruit pulp
50 g sugar
1/2 vanilla pod (open & scraped)
2 g agar agar
4 g gelatine

CREAM OF CALAMONDIN

370 g calamondin juice
230 g whole eggs
100 g sugar
3 sheets gelatine
300 g butter

PASSION FRUIT COULIS

1 passion fruit juice coulis
2 vanilla pods
Sugar

OPALINE PASSION FRUIT

550-500 g fondant (icing)
300 g glucose
100 g passion fruit juice
20 g cocoa butter
Yellow colouring

CALAMONDIN & BANANA SORBET
900 g banana pulp (or mashed fresh bananas) with 10% sugar & ascorbic acid
100 g calamondin juice
111 g spray-dried glucose
44 g dextrose
2.5 g stabilizer
784 g water
280 g sugar.
METHOD
 
SOFT PASSION FRUIT AND JELLIED GINGER BISCUIT
  1. Melt the butter and add in the ingredients (except the ginger) in the order given.
  2. Lay out on a Flexipat baking mat and spread the ginger around.
  3. Bake at 150ºC. Cool down and chop into 6 cm squares.
  4. Freeze, then remove little by little.
JELLIED MANGO & PINEAPPLE
  1. Melt the butter and add in the pineapple. Then, add in the mango and simmer for 5 minutes.
  2. Add in the sugar/pectin mix and simmer. Mash and then simmer for another 5 minutes.
  3. Add in the warmed, softened and drained gelatine sheets.
  4. Pour out the mix onto a Flexipat baking mat and place in the freezer.
  5. Chop into 6 cm squares. Set aside.
PASSION FRUIT JUICE
  1. Heat up the purée.
  2. At 40ºC, add in the sugar/agar agar mixture.
  3. Simmer, then add in the gelatine.
  4. Pour onto a 1.5 to 2 mm thick sheet.
  5. Freeze, then chop into 7 cm squares.
  6. Remove from the freezer and put in the centre of the plate.
CREAM OF CALAMONDIN
  1. Bring the calamondin juice to the boil, then pour over the blanched eggs and sugar; simmer at 84ºC while beating the mixture.
  2. Add in the gelatine and cool to 40ºC.
  3. Add in the butter while mashing; pour the result into a mould or onto a Flexipat baking mat.
  4. Chop into 4 cm discs.
PASSION FRUIT COULIS
  1. Cut the fresh passion fruit in half.
  2. Empty, then grind to remove the seeds and retain all the juice possible.
  3. Clean and dry the seeds (some will be used to decorate the dish).
  4. Add in the open scraped vanilla pod and a little sugar; heat up in a little passion fruit juice, making sure not to bring to the boil. 
  5. The juice will start to turn into a jelly naturally, while acquiring the consistency of a syrup. Rectify the sugar to taste. 
  6. Sieve and set aside in a cruet in the fridge.
OPALINE PASSION FRUIT
  1. Cook the fondant and sugar at 165ºC, then add in the passion fruit juice.
  2. Raise the temperature and add in the cocoa butter; then, pour onto a silpat sheet.
  3. Once cold, blend with the powder, then put the result into a sealed container.
  4. Poach 7 cm discs in a template mould on a silpat sheet. Bake in the oven: Keep dry.
SQUARE CHOCOLATE GRIDS
  1. Spread a little edible gold leaf/alcohol (rum or Cointreau) mix across a Rhodoïd acetate sheet using a dry brush, making clear lines across the surface of the acetate.
  2. Spread a top layer of Caramélia across the top.
  3. Chop into 4 cm squares and empty out the centre using a 3 cm diameter round cutter.
  4. Put a stencil in place with a frame to stop the chocolate losing its shape.
  5. Set aside.
CALAMONDIN & BANANA SORBET
  1. Heat up the water and add in the powders once mixed.
  2. Boil, then cool.
  3. Add in the pulp and juice. Place in a pacotizing container.
SERVING 
  1. Place a passion fruit leaf at the centre of the biscuit. Place a passion fruit opaline on top, followed by the jellied mango/pineapple.
  2. Add another opaline with a cream of calamondin disc in the middle.
  3. Cover with a slice of fresh mango that is the same size as the cream of calamondin.
  4. Season with pieces of crumble to stabilise the quenelle of calamondin and banana sorbet.
  5. Stake a Caramélia-covered 'Breton' biscuit with a dark chocolate spike.
  6. Add a little brunoise-cut fresh mango and pineapple and passion fruit coulis. Decorate with gold leaf, fresh mint leaves and lemon grass shoots.
WINE PAIRING: accompanying the dessert, there should be a fabulous Johannisberg, with its strong hints of exotic fruit.
Share it:

Other recipes

View all