Finishing
When the sponge cake is cooked, cut it 1 cm smaller than the Sablé Breton and place it in a ring of the same size and 3 cm thick. Pipe some grapefruit onto the sponge cake and stick on the Morello cherries in syrup (previously drained on a paper towel). Pour in the mousse and then freeze. Remove from the mould and glaze with the passion fruit icing. Place on top of the Sablé Breton and decorate with SICOLY® decorative fruit mix, passion fruit meringue and chocolate decorations.
Citrus
Sablé breton
ingredients :
- 30 g Sicoly® lemon grated zest
- 250 g Soft butter
- 2.5 g Salt
- 325 g Flour
- 225 g Sugar
- 110 g Egg yolks
- 10 g Baking powder
- 40 g Sicoly® orange semi-candied zest vermicelli
process :
Mix together the butter and sugar in a Kitchen Aid with the paddle attachment. Add the egg yolks a little at a time. Then mix together the our and baking powder and pour into the machine. Next, pour in the SICOLY® grated lemon zest and the SICOLY® semi candied orange strip zest. Mix until combined. Stand the dough in the fridge for 2 hours. Then roll out to 0.4 cm thick and bake in a round mould at 180oC until golden brown.
Passion fruit and coconut
steamed sponge cake
ingredients :
- 225 g Egg whites(1)
- 105 g Icing sugar
- 50 g Flour
- 25 g Sicoly® sweetened passion fruit purée
- 120 g Sugar
- 110 g Powder of grated coconut
- 75 g Egg whites(2)
- 6 g Sicoly® lime zest vermicelli
process :
Make up a meringue mixture with the egg white (1) and sugar. Mix the icing sugar, our, dry grated coconut and lime zest together and mix in a blender until a light powder is obtained. Mix the egg whites (2) and the SICOLY® Passion fruit purée into the dry mixture. Fold the meringue into the previous mixture. Spread the mixture to a thickness of 1 cm on a baking tray covered with parchment paper. Steam the sponge cake at 100oC for about 18 minutes.
Morello cherries
syrup
ingredients :
- 150 g Water
- 400 g Sicoly® morello cherry stoned
- 200 g Sugar
process :
Mix together the water and syrup and bring to the boil. Remove from the heat and pour on the SICOLY® stoned Morello cherries. Cover and leave to macerate overnight.
Grapefruit
cream
ingredients :
- 240 g
- 300 g Eggs
- 300 g Sugar
- 25 g Gelcrem hot Sosa
process :
Mix all ingredients together with a hand blender. Cook them until boiling point, stirring constantly. Remove from the heat and leave to cool.
Raw almond and passion fruit
mousse
ingredients :
- 250 g Pure raw almond paste
- 5 Gelatine leaf
- 300 g Semi-whipped cream
- 250 g Sicoly® sweetened passion fruit purée
- 150 g Italian meringue
process :
Heat a small amount of passion fruit purée SICOLY® and melt in the gelatine leaves, previously soaked in cold water. Then add the remaining purée. Mix this preparation with the raw almond paste and blend until smooth. Add the Italian meringue and then fold in the semi-whipped cream. Use.
Passion fruit
meringue
ingredients :
- 150 g Sicoly® sweetened passion fruit purée
- 12 g Albumin powder Sosa
- 250 g Sugar
process :
Mix together the SICOLY® passion fruit purée and albumin powder and whip thoroughly. Add the sugar and continue whipping for approximately ve minutes. Form meringues. Leave to dry for 6 hours in a oven at 80°C.
Passion fruit
icing
ingredients :
- 1 L Water
- 40 g Apple pectin
- 250 g Sicoly® sweetened passion fruit purée
- 400 g Sugar
- 40 g Sicoly® lemon juice 100 %
process :
Heat the water to 50oC. Add the sugar and pectin, previously mixed. Bring to the boil and continue to simmer for 3 minutes. Remove from the heat and add SICOLY® lemon juice. When at 40oC, add the SICOLY® passion fruit purée and refrigerate. Use at 40oC on frozen mousse.