Page 25 - NA_3_4_2009

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3. Cut out 2
1
/
4
inch circles and place on a baking tray lined with
parchment paper.
1.
2.
Passion Fruit Gelée
120g Sucrose
12g Pectin NH
400g Passion Fruit Purée (10% Sugar)
200g Mango Purée (10% Sugar)
1 piece Fresh Passion Fruit Pulp
1. Combine the sucrose and pectin together.
2. Bring the fruit purées and pulp to
40
º
C/104
º
F, and add the pectin/sucrose
mixture.
3. Whisk and bring to a simmer.
4. Cast in a tray lined with acetate sheets to
3
/
8
inch in thickness and refrigerate till
cold.
5. Cut to 1 inch squares.
Jasmine White Chocolate
Cream
615g White Chocolate Couverture
35g Trimoline
350g Fresh Heavy Cream 35% Fat
85g Créme Fraîche
4g Fleur De Sel
70g Freshly Squeezed Organic Lemon Juice
13g Amoretti Jasmine Compound
155g Unsalted Butter 82% Fat
1. Melt the white chocolate and add the
trimoline.
2. Squeeze the lemon juice.
3. Bring the cream, créme fraîche, and fleur
de sel to a simmer, and add the lemon
juice.
4. Add the warm cream mixture to the
chocolate and emulsify in a Robot Coupe.
5. Add the Amoretti Jasmine Compound and
the butter and incorporate to the white
chocolate cream.
Assembly
1. Pipe the Jasmine White Chocolate Cream
on aWalnut and Fleur de Sel Croustillant.
2. Place a Passion Fruit Gelée square in the
center and sandwich with a second
Walnut and Fleur de Sel Croustillant.
3.
2. Roll the Walnut, Fleur de Sel Croustillant mixture between
a Silpat and a plastic sheet to a
1
/
8
of an inch thickness. Place
in the freezer till hard.
1. Mix all the ingredients of the Walnut, Fleur de Sel Croustillant
until you reach a crumble texture.