Passion fruit cream, rosemary and pecan crumble, lemon foam - virtual workshop version
Vegetarian, Sweet, Biscuit Dough, Fruits
Presented in a pretty glass, this passion cream is topped with a rosemary and pecan crumble and a lemon foam finish.
If using fresh passionfruit, pass the pulp through a fine mesh sieve to recover the seeds which you can use when plating, for a pretty garnish.
Ingredients
Recipe for 2Passion fruit cream
rosemary pacan crumble
Lemon écume
Preparation time: 45 min
Preheat your four at 400 °F
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Lemon ecume
In a saucepan, boil the water, lemon juice and sugar. Off the heat, add the
Versawhip and Xanthan gum, whisk to dissolve the powders. Pour all the liquid into a bowl or
into a bowl or mixer and whisk vigorously until completely cool.
Pour the foam into a plastic container with a lid and keep it in the fridge, you will use it when assembling the
you will use it when assembling the plates. -
Rosemary and pacan crumble
Sift the flour, cut the butter into small cubes and crush the pecans a little. Place all the ingredients in the
ingredients in the mixer, stir gently with the sheet or your hand. When the dough forms
When the dough forms small lumps (lumps), stop and pour it onto a baking sheet. Bake at
180C / 355F. Every 4-5 min, mix with a spatula the crumble on the baking sheet, repeat the operation
Repeat 3 times, for a cooking time of about 15-20 min.
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Passion fruit cream
Soak the gelatine sheets in cold water, set aside.
Zest the oranges and mix the zests with the sugar.
In a saucepot, heat the lemon juice, the passionfruit, eggs, the orange zested sugar and the gelatine (after squeezing out the excess water). Heat to approximately 83°C or until a slight thickening. Let it cool off the stove, and add the butter once it has cooled to about 45°C. Pour the mix into your molds or glasses.
If using fresh passionfruit, pass the pulp through a fine mesh sieve to recover the seeds which you can use when plating, for a pretty garnish.