Kuzu at its best

People :

4

Preparation time :

45 min

Cooling time:

3h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 60 gr. of fresh raspberry’s
  • 2 passion fruit
  • 4 lychees
  • 4 mint leaves
  • 4 lemon balm leaves
  • 100 gr. cream
  • 25 gr. sugar

For the kuzu dry sponge:

  • 160 gr. kuzu
  • 300 ml. Aromatized milk with orange blossom water and vanilla
  • 2 gr. salt
  • 10 gr. sugar
  • 80 gr. egg white
  • 1 of ½ a Litre syphon
  • 2 refill of N02

For the raspberry coulis

  • 120 gr. of raspberry’s
  • 60 gr. sugar
  • 60 gr. water
  • 1 drop of lemon juice

For the red fruit gelatin

  • 150 gr. of frozen red fruit
  • 60 gr. sugar
  • 50 gr. water
  • 2 gelatin sheets hydrated

For the passion fruit gelatin

  • 150 gr. of frozen passion fruit puree
  • 60 gr. sugar
  • 2 gelatin sheets hydrated

For the passion fruit cream

  • 125 gr. frozen passion fruit puree
  • 50 gr. cream
  • 1 egg
  • 6 gr. corn flour
Preparation

For the kuzu dry sponge

  1. Mix and dissolve the kuzu with the flavored milk.  Then mix the sugar, salt and fresh egg whites. Strain it.
  2. Fill a siphon with the mixture, seal it and put it in the refrigerator for at least 2 hours .
  3. Then load 2 NO2 gas capsules and shake and shoot into a round cardboard or plastic container (of about 15 cm in diameter). Cook in the microwave on a medium power for about 6 minutes to get a crisp sponge. Carefully remove the mould.

For the raspberry coulis

  1. Place all the ingredients together in a saucepan heat slowly for 10 minutes. Pass through the mixer and later through a fine sieve. Set aside.
  2. For the red fruit gelatin
  3. Place all the ingredients together in a saucepan and heat slowly for about 10 minutes. Whizz through the mixer and then push through a fine sieve.
  4. Warm the raspberry coulis and add the gelatin. Spread onto a flat tray and leave for 3 h. in the refrigerator then cut into cubes of 0,5cm2.

For the passion fruit gelatin

  1. Mix all the ingredients and add the gelatin.  Then spread onto a flat tray and leave for 3 hours in the refrigerator.  The cut into cubes of 0,5cm2.
  2. For the passion fruit cream
  3. In a small saucepan mix all the ingredients and simmer until the texture is creamy and shiny. Allow to cool.
  4. Once cool fill a piping bag and set aside.


 Assembling the Pavlova

  1.  Pipe the whipped cream (about 1 cm thick) over the kuzu sponge base (the cream must be very firm and slightly sweet). Top with the diced red fruit and the passion fruit gelatin, fresh fruits, passion fruit cream and sprinkle with the mint and lemon balm leaves.

Additional information

People :

4

Preparation time :

45 min

Cooling time:

Difficulty:

Media