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