Passion fruit curd
- 270g passion fruit puree
- 270g eggs
- 270g caster sugar
- 4g agar agar
- 350g unsalted butter- diced and chilled
- 250g plain flour- sifted
- Pinch of salt
- 100g icing sugar
- 175g cold unsalted butter
- 10g whole egg yolk
- 6g whole egg
- 1/4 vanilla pod split lengthways (this will be enough for about 10 portions, save and freeze excess)
- 180g egg whites
- 300g caster sugar
- 25g liquid glucose
- 85ml water
- Zest and juice of 1 lime, but keep separate
- Green food colouring
- 215g water
- 10g trablit coffee extract
- 25g sugar
- 12.5g veg gel
- 1 litre very cold vegetable oil
- Seeds of 2 fresh passion fruit
For the passion fruit curd. Combine passion fruit juice, sugar, eggs, sugar and agar in a pan. Whisk to combine.
Bring to the boil over a low heat, whisking continuously. Boil for 1 minute. Remove from heat, strain though a sieve, and add the butter one cube at a time until fully combined.Chill and place in a piping bag.
For the sablé. Place the dry ingredients in a bowl, adding the cubed butter and rubbing together. Make a well in the centre; add the wet ingredients and seeds scraped from the split vanilla pod, and mix.
Shape the dough and rest for a good half hour in the fridge. Roll out the dough between two sheets of parchment paper to 5mm thick. Chill again, then cut out with a 10cm diameter cutter.
Bake the pastry at 160°C for about 8 minutes. Leave to cool.
For the lime meringue. Combine the sugar, glucose and water in a saucepan, place over a medium heat.
When the sugar temperature reaches around 110 deg cel, start to whisk the the egg whites slowly. When the sugar hits 121 deg cel take the whites to stiff peak and turn the speed to medium, and slowly pour the sugar into the whites.
When the sugar is fully incorporated add the lime zest and green food colouring, then turn to full speed. Whisk until cold, add the juice of the lime, and whisk for 1 more minute. Place in a piping bag with a star nozzle
For the coffee pearls. Combine all the ingredients in a small pan, and mix thoroughly. Bring to the boil, allow to cool slightly.
Place the mix in a bottle, then make droplets into the cold oil. Leave the pearls to cool for 30mins in the fridge, then strain through a sieve, rinse with warm water and dry on kitchen paper.
To finish. Pipe a small dot of the curd in the centre of the plate, and stick your sable biscuit on top of it. Pipe more curd in the centre of the sable, ensure you gain height and also leave a 1 cm border of sable. Pipe dots of the meringue around the curd, then lightly blow torch. Garnish with mint cress, coffee pearls, and fresh passion fruit.
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