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Passion Fruit Tube
With Chocolate Crème Chiboust, Black Cherry Sorbet And A Coffee-Cardamom Sauce
recipe filedessertpassion fruit tube with chocolate crème chiboust
Passion Fruit Tube With Chocolate Crème Chiboust
Serves Six
36 Fresh Cherries (Stoned)

To Make The Tube 150ml orange juice
300g flour
400g soft butter
500g icing sugar
300g liquid glucose
150g egg white
400g caster sugar
Grated zest of 2 oranges

Passion fruit cream
400ml passion fruit juice 120g egg yolks
150g eggs
120g sugar
150g butter (cold and diced)

Chocolate crème chiboust

400g egg whites
170g sugar
250ml milk
250ml cream
160g egg yolks
30g cornflour/corn starch
500g dark chocolate coverture (chopped)

Black cherry sorbet
1kl black cherries (pureed) 200ml sugar syrup
30ml kirsch

Coffee-cardamom sauce
100g sugar
80ml water
100ml strong black coffee 200ml cream
6 cardamom pods (crushed)

Passion Fruit Tube With Chocolate Crème Chiboust, Black Cherry Sorbet And A Coffee-Cardamom Sauce

Recipe by chef Marc Fosh

To Make The Tube
Combine all the ingredients in a bowl and mix together with a spatula cover the bowl and refrigerate for at least 2 hours. Generously grease a baking sheet. Using the back of a spoon, spoon out 6 even rectangle shapes and bake in a pre-heated oven (200ºc/400ºf/gas7) for 5 minutes. Remove from the oven and slide a palette knife between the biscuit and the baking sheet. Place a small cylinder-shape bottle or tin can on top and roll them up to form a tube. Do this carefully, as they are very fragile. If the biscuits become too hard and brittle place them back in the oven for 20 seconds to soften-up.

Passion fruit cream
Place the passion fruit juice in a saucepan and bring to the boil. Continue to cook and reduce by half. In a separate bowl, whisk the eggs, egg yolks and sugar together. Add the reduced passion fruit juice and place over a bain-marie, stirring constantly until it starts to thicken. Remove from the heat and whisk in the butter. Whisk until cold then place in a piping bag and chill until required.

Chocolate crème chiboust
Place the egg yolks and about one-third of the sugar in a bowl and whisk until they are pale and then add the cornflour. Heat the milk and cream and bring to the boil. Remove from the heat and pour over the egg yolks, stirring all the time. Pour the mixture back into the pan and cook over a gentle heat, stirring continuously until the cream starts to thicken. Remove from the heat and add the chopped chocolate. Whisk well to incorporate all the chocolate. Cover with cling-film and chill. In a clean bowl, whisk the egg whites and remaining sugar until stiff peaks form. Using a spatula, fold in the chilled chocolate cream, working gently until the mixture is completely homogenous. Do not overwork or the mixture will loose its lightness. Place in a piping bag and chill until needed .

Black cherry sorbet

Whisk all the ingredients together and pass through a fine sieve. Pour into a sorbet machine and churn until thick and smooth.

Coffee-cardamom sauce
Pour the water, sugar and cardamom pods in to a heavy-bottomed pan and set over a low heat. Cook until the sugar has melted and starts to turn a lovely deep amber colour. Take the pan off the heat and add the cream, black coffee and whisk to incorporate all the liquid. Pass through a fine sieve and place in the fridge until needed.

To serve

Place the crisp tubes on the serving plates and divide the fresh cherries between them. Pipe in a little passion fruit cream. Pipe on top the chocolate crème chiboust. Decorate with the caramel sauce and a spoonful of black cherry sorbet.

Copyright © 2008