Black Sesame Seed “Sponge”/Passion Fruit Cream/Organic Strawberry Preserved/Lime Meringue
Serves 6
Recipe Courtesy of Bruno Feldeisen
Executive Pastry Chef Four Seasons Hotel Vancouver
Black Sesame Seed Microwave Sponge:
120 gr. ground almond
30 gr. ground sesame seeds (can be found at T&T)
160 gr. sugar
10 gr. bread flour
10 gr. pastry flour
6 eggs
Place all ingredients in a blender and mix until smooth. Pass the sponge mixture through a fine mesh sieve. Pour ½ of the batter in ISI gun (whip cream canister), and charge with NO2 cartridges. Shake very well then, fill with 1 cup of foamy mixture, a 2 cup size deli type plastic container.
Place in microwave and cook for about 30 seconds, 2 times in a row. Remove the hot sponge, and break into small desired size pieces. Let dry for about 2 hours at room temperature.
Get daily National news
Passion Fruit Cream:
1 cup passion fruit juice
1 cup cream
2 egg yolks
75 gr. sugar
5 gr gelatine, bloomed
In a medium sauce pan bring to a boil the cream.
Together, whisk sugar, egg yolks and passion fruit juice, then add the boiling cream to it. Pour back the entire mixture in the sauce pan, and cook to 86 C over low heat while continuously stirring with a spoon. Remove from heat, then whisk in the bloomed gelatine. Place in a refrigerator over night.
Next day, using a hand blender, whisk the passion fruit cream until smooth.
Organic BC Strawberry Preserve:
2 cups of fresh or frozen of organic BC strawberries
1 ½ cups sugar
½ TBS apple pectin (optional)
In a medium pot, cook the strawberries and half the sugar, bring to boiling point.
Mix the other half of sugar with the apple pectin and add to the cooked strawberries.
Boil again for about 5 minutes.
Cool down and refrigerate until needed.
Lime Meringue:
1/2 cup egg white
1 cup sugar
1 lime zest
In a KitchenAid mixer, using the whisk attachment, whip at medium speed the egg whites. Once the egg whites start to foam, add gradually the sugar while increasing the whisking speed.
Once the meringue is soft peak, remove from the mixer, and fold in with a rubber spatula the zest of 1 lime. Place the meringue in a piping bag, and pipe on a parchment lined cookie tray long meringue sticks of about 10 in. long.
Place in a 210 F oven and dry for about 2 hours or until dry and crispy.
Assembly:
Using a spoon spray a long strike of passion fruit cream across the middle of the plate.
Add 2 generous spoon of BC strawberry preserve to taste.
Place 3 to 4 pieces of black sesame sponge.
Add some chocolate cookie crumble as an option.
Place the lime meringue sticks to decorate.
Comments