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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.

Note

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 2

Passion fruit cream

90 Gr
Pulp of passion fruit
1 Leaf(ves)
Gelatin
10 Gr
Lemon juice
2 Unit(s)
Egg
67 Gr
Unsalted butter
60 Gr
Sugar

rosemary pacan crumble

60 Gr
Sugar
75 Gr
Flour
75 Gr
Butter
1 Sprig(s)
Rosemary
30 Gr
Pecan

Lemon écume

55 Ml
Water
20 Gr
Sugar
55 Ml
Lemon juice
1.75 Gr
Versawhip
0.50 Gr
Xanthan gum
Passion fruit cream, rosemary and pecan crumble, lemon foam - Virtual Workshop Version

Preparation time: 45 min

Preheat your four at 400 °F

  • 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.
     

  • 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.

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