Passion fruit bavarian cream, honey jelly, mango jelly coating
For Bavarian cream (recipe from Julia Child’s book but with different flavour)
- passion fruit 2pc
- 2 teaspoon of sugar
- 1 1/2 table spoon gelatin (depends on the quality of your gelatin)
- 7 egg yolks
- I cup granulated sugar
- 2 tsp cornstarch
- 1 1/2 cups boiling milk
- 5 egg whites
- Pinch of salt
- 1 Tb granulated sugar
- 1/2 cup chilled whipping cream
1. Rub 1/2 of passion fruit in to 1 cup of granulated sugar.
2. 1 1/2 of the rest passion fruits blend well to get aromatic puree. Add enough water to get 1/2 or 3/4 cup of liquid. Sprinkle the gelatin over the orange juice and set aside to soften.
3. Cream anglaise using passion fruit sugar.
Add egg yolks to the sugar in the mixing bowl. Gradually beat in the granulated aromatic sugar and continue beating for 2 to 3 minutes until mixture is pale yellow and forms the ribbon. Beat in the cornstarch. Beat the milk in a thin stream of droplets into the egg yolk mixture. Pour into saucepan and set over moderate heat. Stir with wooden spoon until mixture thickens enough to coat the spoon lightly ( 170 degrees F).
Do not overheat. Remove from heat and immediately add the passion fruit and gelatin mixture, beating for a moment or two until gelatin has dissolved completely. Rinse out the mixing bowl and pour in the custard. Let it cool down to the room temperature, but do not let the gelatin to set.
3. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Using the rubber spatula, fold the egg whites into the cold custard (According to the book of Julia, you need to fold the egg foam into the hot custard, but what I found that way is not right becasue the egg whites turn to be cooked if fold them into the hot custard, but you need to keep the foamy texture to bring the volume to the custard mixture). Set in refrigerator. Fold delicately with spatula several times while mixture is cooling, to keep it from separating. When cold and almost but not quite set, proceed with recipe.
4. Beat the cream lightly, until doubled in volume. Fold the whipped cream into the custard. Cream should be smooth and “airated” with no lumps!
5. Fold the cream into a half-spherics mold, chill over night. Or put it in the freezer for 40 minutes, than check.
- 1 cup honey
- 1⁄4 cup liquid fruit pectin
- 1⁄4 cup water
Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.
Grakham crumbs base
- 437gr Butter
- 218gr Sugar
- “3” Eggs
- 6gr Salt
- 500gr Cake flour
- 106gr Graham crumbs
- 100 g roasted, crumbled almonds
1. Cream together butter, sugar and salt
2. Add eggs slowly and scrape down the mixing bowl
3. Mix together sifted cake flour, graham crumbs, almond crumbs and add to the above, mix until blended
4. Roll into a log and chill
5. When needed, roll dough to size or sizes required
6. Cake bases and extras for making into crumb bases for individual desserts.
7. Bake on double trays until light golden colour, cool
Mango jelly coating
- 250g chopped golden mangoes
- 1/2 cup orange juice
- 2 tbs agar agar
- 1 1/2 cold water
- 1/3 cup sugar
- 3 tbsp sugar
- 1 1/4 tsp powdered, unflavoured gelatin
- 1/4 cup cold water
- puree mango, orange juice puree
- mix in agar -agar in cold water, stearing, warm it up over the heat. add sugar, bring to boil, add mango puree.
- col down
A thin layer of graham crumbs base, a thin layer of honey jelly, bavarian cream half-sphere and coat it with mango jelly several times. Decorate.
I really want to hear about your experience with Bavarian Cream. How do you use it? How do you plate it? Which challenges did you face? Share, do not shy!