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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 47 - Passion Flower


Passion Flower

Serves 4

 

Passion fruit Centre

20 gm caster sugar

20 gm water

85 gm passion fruit puree

0.7 gm xanthan gum

 

Sesame Tuile

25 gm sesame seeds

7.5 gm black sesame seeds

35 gm icing sugar

10 gm plain flour

1/2 lime, zest finely grated

25 gm unsalted butter, melted

 

Coconut Sponge

75 gm unsalted butter, softened

75 gm caster sugar

110 gm whole egg

75 gm white chocolate, melted

100 gm desiccated coconut

 

Coconut Mousse

125 gm coconut cream

30 gm caster sugar

25 gm egg yolk

2.5 gm gold leaf gelatine, softened in iced water

200 gm thickened cream

 

Passion fruit Curd

110 gm whole egg

50 gm passion fruit puree

60 gm unsalted butter, softened

85 gm caster sugar 

2 gm gold leaf gelatine, softened in iced water

 

Coconut Jelly

30 gm caster sugar

30 gm water

190 gm coconut cream

1.3 gm agar

7 gm gold leaf gelatine, softened in iced water

 

Passion fruit Jelly

20 gm caster sugar

20 gm water

85 gm passion fruit puree

0.7 gm agar

3.5 gm gold leaf gelatine, softened in iced water

 

Violet Passion fruit Flower

150 gm isomalt

150 gm caster sugar

40 gm water

30 gm glucose

2 gm violet colour

15 gm passion fruit powder, freeze dried

 

Chocolate Anthers

100 gm dark chocolate, melted

 

Chocolate Flower

600 gm white chocolate

mint oil, to taste

 

Chocolate Flower decorations

Yellow cocoa butter

Green cocoa butter

Pink cocoa butter

 

Coconut, Lime & Vanilla Sauce

100 gm whole milk

170 gm coconut cream

20 gm skimmed milk powder

45 gm caster sugar

1 vanilla pod, seeds scraped

1 lime, zest finely grated

 

  • Preheat oven to 180C
  • To make the passion fruit centre, place sugar and water in a saucepan and set over medium heat until sugar has dissolved. Remove from heat, add passion fruit puree and blend using a hand blender. Add xantham gum and blend with hand blender for 3-5 minutes.
  • Pour mix into 4 x 3cm diameter orange silicone moulds and set aside in the freezer.
  • To make the sesame tuiles, place all ingredients in a bowl and stir to combine. Place the mix in the fridge to chill for 15 minutes. Place teaspoon amounts of chilled mix on a paper lined baking tray, spaced apart, and place in the oven to bake until golden brown, about 10 minutes. Remove from oven and while the tuiles are still warm, cut out 4 rounds using a 50mm cutter. Set aside on a wire rack to cool.
  • To make the coconut sponge, place butter and sugar in a bowl and beat until light and fluffy. Add eggs and beat until well incorporated. Add chocolate and coconut and mix well. Pour batter onto a paper lined baking tray and spread to an even thickness of 5mm.
  • Place sponge in the oven to bake until golden, about 16 minutes. Remove from oven, allow to cool slightly then cut out 4 rounds 30mm and 4 rounds 50mm diameter. Set rounds aside.
  • To make the coconut mousse, place the coconut cream in a saucepan and bring to a boil over high heat. Place sugar and egg yolks in a bowl and whisk to combine. While whisking, slowly add hot coconut cream until all combined. Return mix to the saucepan and set over medium heat. Cook, stirring, until mix reaches 85C. Remove from heat, add gelatine and whisk to combine. Strain mix into a cold bowl and stir to cool slightly.
  • Meanwhile, whip cream to soft peaks. Add cooled coconut mix and fold to combine.
  • To assemble the coconut and passion fruit domes, spoon coconut mousse into 4 x 60mm metal dome moulds to fill halfway. Remove passion fruit centres from the freezer and unmould. Push a frozen centre into the mousse so that it is suspended in mousse. Top with a sesame tuile round and then a 50mm sponge round and set aside in the freezer.
  • To make the passion fruit curd, place the eggs, passion fruit puree, butter and caster sugar in a bowl and whisk to combine. Place the bowl over a saucepan of gently simmering water and heat, whisking regularly, until mixture reaches 85C. Remove from heat, add gelatine and whisk to combine. Strain into a clean bowl, and set over an ice bath to cool. Once cool transfer to a piping bag and set aside in the fridge.
  • To make the coconut jelly, place the sugar and water in a saucepan and set over medium heat. Whisk until sugar has melted, add coconut cream and agar and whisk to combine. Allow to heat to a simmer. Remove from heat, add gelatine and whisk to combine. Strain mixture into a jug and set aside.
  • To make the passion fruit jelly, place the sugar and water in a saucepan and set over medium heat. Whisk until sugar has melted, add passion fruit puree and agar and whisk to combine. Allow to heat to a simmer. Remove from heat, add gelatine and whisk to combine. Strain mixture into a jug and set aside.
  • To make the coconut and passion fruit jelly sheet, lightly spray a plastic tray with canola spray. Pour coconut jelly to a depth of 2mm. Add some dots of passion fruit jelly and use a spoon to ripple. Tap jelly flat and place in the fridge to set.
  • Once jelly has set cut out 60mm rounds and set aside in the fridge.
  • Place remaining passion fruit jelly into 4 x 2cm black silicon moulds to form flower centres and set aside in the freezer.
  • To make the violet passion fruit flowers, place isomalt, caster sugar and water in a saucepan and set over medium heat. Heat, stirring constantly until dissolved. Add the glucose and continue to heat to 154C. Remove from heat, add violet colour and stir to combine. Pour onto a tray lined with a silicone mat. Set aside to cool.
  • Once cooled, break into small pieces and place in a food processor. Add passion fruit powder and blitz to a fine sugar.
  • Place the sugar stencil on a tray lined with a silpat and dust the sugar using a sieve. Repeat to make 8 flowers. Place in the oven to melt then remove from oven and allow to cool slightly. Shape half of the flowers by pressing into a small, metal dome mould and leave remaining half flat. Set flowers aside in an airtight container with some silica gel sachets.
  • To make chocolate anthers, place melted chocolate in a small piping bag. Pipe chocolate into a tray of ice water, holding the tip of the piping bag as close to the surface of the water as possible. Leave the anthers in the water for 1 minute then remove with tweezers and set aside in the fridge.
  • Once the coconut and passion fruit domes have set enough to remove from moulds. Heat outside of moulds slightly with hot water. Un-mould and set aside, flat side down, on a tray in the fridge.
  • To temper the chocolate to make the chocolate flower, place 450 grams white chocolate in a plastic bowl and place in the microwave in bursts, stirring regularly, until chocolate has melted and temperature reaches 40C. Add remaining 150 grams chocolate and stir continuously until temperature reaches 27C. Add mint oil, to taste and stir to combine.
  • While the chocolate is melting, prepare the stencils. Lay the petal stencil over a sheet of acetate, spraying the corners with canola spray to make them stick together. Set aside. Lay the rectangle stencil over a slightly smaller piece of acetate so that the stencil overhangs acetate underneath. Spray corners to make them stick together. Set aside.
  • Once the chocolate has tempered and working quickly, spread chocolate evenly over rectangle stencil. Peel stencil off acetate sheet. Spray inside of an 80mm ring. Place acetate sheet, with chocolate to the inside, in the ring to form a collar. Rub a little tempered chocolate over the ends to join seam. Set aside.
  • Spread petal stencil evenly with tempered chocolate to form 12 leaves. Remove stencil and place acetate sheet in the log shape mould to give petals a curled shape. Set aside.
  • To make the yellow spray for decorating the flower petals, place yellow cocoa butter in a microwave in bursts, stirring after each burst, until cocoa butter has completely melted. Stir until temperature reaches 35C. Transfer mixture to a spray gun and spray flower petals, still resting in their mould, using a spray booth.
  • To make remaining decorations, place green and pink cocoa butter in a microwave in bursts, stirring after each burst, until cocoa butter has completely melted. Stir until temperature reaches 29C. Place green and pink cocoa butter flecks onto yellow sprayed petals by flicking a fine brush dipped with the coloured cocoa butter with your finger. Set aside.
  • To make the coconut, lime and vanilla sauce, place the milk and coconut cream in a saucepan and set over medium heat. Mix together skim milked powder, caster sugar and vanilla seeds and add to the heating milk. Allow to come to a gentle simmer, stirring constantly. Remove from heat, add zest and stir to combine. Allow to sit 10 minutes to infuse then strain into a clean copper pot. Set aside.
  • To begin assembly of the dish, place a dollop of passion fruit curd on each serving plate. Press a 30mm coconut sponge round into the curd. Place a coconut and passion fruit dome, flat side up, on top of the sponge round. Place a small tray in the oven to heat. Remove tray and hold a white chocolate collar on the hot tray for a second or two to become tacky. Place the collar in the middle of the serving plate surrounding the dome.
  • Place a coconut and passion fruit jelly disc on top of the dome. Place a flat passion fruit flower on top of the jelly. Pipe another dot of curd on the flower and top with a shaped passion fruit flower. Place a flower centre inside the shaped flower and add a few anthers. Tuck petals, evenly, into the curd and resting on the collar to form a closed flower.
  • Place the copper pot of sauce over medium heat and bring to 80C. Pour 65 grams into a little jug.
  • Pour hot sauce gently into the bowl to surround the collar and allow the flower to open.

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