3 passion fruit and orange delices

PASSION FRUIT AND ORANGE DELICE

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Ingredients

  • 8 Portions

  • Orange Sponge

    • 1 Orange
    • 125g Sugar
    • 4 Eggs
    • 125g Ground Almonds
    • 115g Flour
    • 12g Polenta

  • Passion Fruit Delice

    • 170g White Chocolate
    • 115g Passion Fruit Juice
    • 35g Gelatine Mass
    • 350g Avonmore Professional 35.1% Semi Whipped Cream

  • Passion Fruit Glaze

    • 300g Sugar
    • 150g Passion Fruit Juice
    • 200g Condensed Milk
    • 360g White Chocolate
    • 224g Gelatine Mass

  • Passion Fruit Caviar

    • 70g Sugar
    • 2g Agar Agar
    • 0.7g Xanthan Gum
    • 210g Water
    • 65g Passion Fruit Juice

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The recipe, Step by Step

Elements

  1. Orange Sponge
  2. Passion Fruit Delice
  3. Passion Fruit Glaze
  4. Passion Fruit Caviar

Décor:

  1. Orange Sponge

    1. Boil whole orange and blend and allow to cool.

    2. Whip eggs and sugar to volume.

    3. Fold in polenta flour and ground almonds.

    4. Add orange puree.

    5. Bake at 160°c on a pre lined tray with parchment paper.

    6. Allow to cool chill before cutting the round disks.

  2. Passion Fruit Delice

    1. Bring the passion fruit juice to the boil.

    2. Add soaked gelatine mass and dissolve.

    3. Pour over chocolate and blend.

    4. Allow to cool then fold in the cream.

    5. Place 1 orange sponge disk on top.6 Blast freeze to demould.

  3. Passion Fruit Glaze

    1. Add sugar water condensed milk and passion fruit juice to the pot and bring to the boil

    2. Take off heat and add gelatine mass.

    3. Pour mixture over white chocolate.

    4. Blend mix and pass.

  4. Passion Fruit Caviar

    1. Heat water and juice.

    2. Combine sugar mixture and place in a sauce bottle.

    3. Drop the liquid into cold olive oil at 30°c.

    4. Strain and store in fridge until needed.