- For Passion Fruit Custard
- 1/3 cupof unflavored gelatin
- 1/5 cupof cool water
- 1 cupof passion fruit puree
- 4 cupsof passion fruits
- 1 cupof eggs
- 2/3 cupof sugar
- 1 cupof heavy whipping cream
- For Almond Tuiles
- 1/7 cupof orange zest
- 1/3 cupof flour
- 1/2 cupof confectioner's sugar
- 1 cupof oranges
- 1/4 cupof egg whites
- 1 cupof almonds, blanched, sliced, roasted
- 1/4 cupof unsalted butter, melted
- 1/5 cupof Grand Marnier
- For Caramelized Bananas
- 4 cupsof bananas
- 1/5 cupof sugar
- For Garnish
- 1/7 cupof cocoa powder
- 4/5 cupof bittersweet chocolate? chopped
- 1/2 cupof raspberry puree
- 1/2 cupof strawberry puree
- 1/2 cupof mango puree
- 1/2 cupof kiwi puree
- 1/2 cupof creme anglaise
- 1 cupof sugar clusters
- 1 cupof mini springs
- 1/7 cupof confectioner's sugar
For custard, put the gelatin into cool water.
Put the passion fruit puree into a heavy-bottomed saucepan.
Cut the passion fruit and add the insides into the puree. Bring to a boil.
Simmer for about 5 minutes. Keep stirring.
In a large bowl beat together your eggs and sugar.
Beat a large spoonful of hot passion fruit mixture into the egg-sugar mixture
Put the mixture on the medium heat and cook until it thickens.
Cool the mixture in the ice bowl.
Fold half of the whipped cream, then fold the other half.
Cover and chill in the fridge.
For tuiles, preheat your oven to 350 degrees.
Take a bowl and combine the zest, flour and sugar.
Mix in the orange juice and egg whites.
Put the almonds in a plastic bag and crush slightly with your hands, then add to the batter.
Add the melted butter and Grand Marnier.
Make 16 cookies and bake them until brown (4 to 6 minutes).
Roll 4 tuiles and let them cool aside.
Cut the remaining twelve tuiles into perfect circles.
For caramelized bananas, peel them and cut each into 4 pieces.
Put them on a baking sheet and sprinkle with sugar.
Glaze with a small kitchen blowtorch.
For plate garnish, take a plate and add the cocoa powder.
Melt the chocolate and put it into a pastry bag. On the dusted side of the plate, pipe 6 open shapes.
Pipe a chocolate stem curving across the plate from the flower, and pipe two open leaves on the stem.
Put it in a fridge.
Put your purees into separate squeezed bottles.
Fill the leaves with kiwi puree and the petals with strawberry, raspberry and mango purees.
To assemble all the ingredients, put your custard in a pastry bag and put a dime-sized dot beside the flower design on a prepared plate and place an almond tuile on the dot, pressing it down to anchor it.
Next, pipe a small circle in the center of the tuile and put another one on top.
Pipe a small circle on top and place a spun sugar cluster on top.
Add your custard to a tuile horn Garnish the top of the spun sugar and the tuile horn with a mint leaf and a raspberry.
Very lightly dust with confectioner’s sugar. Repeat the same procedure with other plates.