Passion fruit
sponge cake
ingredients :
- 150 g Egg yolks
- 240 g Sicoly® sweetened passion fruit purée
- 30 g Egg white powder
- 10 g Baking powder
- 150 g Flour
- 200 g Sugar
- 40 g Cornflour
process :
Whip the SICOLY® passion fruit purée and egg white powder. Once whipped, pour in the sugar a little at a time and continue whipping until a meringue texture is obtained. Add the egg yolks a little at a time. Remove from the machine. Combine the our, starch and baking powder and then pour on the previous mixture gradually, folding the dough delicately. Bake in a 0.5 cm thick layer at 190°C for approximately 8 minutes.
Papaya and mango
mousse
ingredients :
- 175 g Sicoly® papaya purée
- 75 g Sicoly® sweetened mango purée
- 3 Gelatine leaf
- 50 g Italian meringue
- 150 g Semi-whipped cream
process :
Heat the SICOLY® papaya purée until it reaches 65oC. Remove from the heat and add the 3 gelatine leaves, previously soaked in cold water for 10 minutes. Add the SICOLY® mango purée and stir until combined. Pour the purées into the Italian meringue and mix carefully until combined. Then, fold the semi-whipped cream into the purée mixture. Fill your chosen moulds.
Passion fruit
cream
ingredients :
- 250 g Sicoly® sweetened passion fruit purée
- 300 g Sugar
- 300 g Eggs
- 30 g Gelcrem hot Sosa
process :
Mix all ingredients together with a hand blender. Cook them until boiling point, stirring constantly. Remove from the heat, mix again with the hand blender and leave to cool.
Osmotic
pineapple
ingredients :
- 150 g Sicoly® pineapple dices 10 x 10
- 50 g Liquid caramel
- 40 g Rum
- 1 Vanilla pod
process :
Put all ingredients in a vacuum bag and seal at maximum pressure. Leave for 12 hours in the fridge. Strain the juice and use.
Coconut
marshmallow
ingredients :
- 45 g Sicoly® sweetened coconut purée with grated coconut
- 170 g Sugar
- 85 g Glucose
- 60 g Tremoline
- 10 g Gelatine
- 50/50 sucre glace Cornflour
process :
Place the sugar, glucose, Trimoline and SICOLY® coconut purée in a saucepan and cook until it reaches 122oC. Add the gelatine leaves previously soaked in cold water. Whisk at medium-high speed for 12 minutes or until slightly warm. Lay out the mixture on a frame 1 cm thick, on a parchment paper previously sprinkled with a mixture of 50% icing sugar and 50% corn our. Keep at room temperature (cool environment) for 24 hours. Then, cut into 1 cm squares of and coat with very ne dried coconut.
Other ingredients
Avocado cubes 1 cm squared (soaked in a bath of water and ascorbic acid to prevent oxidation). Chocolate decorations
Finishing
Place the mousse in the moulds and cover with the passion fruit sponge cake. Freeze and then remove from the moulds. Pipe the passion fruit cream on top of the mould and on top of this, place the pineapple squares, coconut marshmallow squares and avocado cubes. Decorate the sides with a chocolate decoration.