Passionfruit Tagliatelle With Passionfruit Foam, Raspberry Sauce & Raspberry Crumble
by Tok Yui Shuen
@ 22 May 2015
100g raspberry crumbles
10 passion fruits, cut the tops and pulps removed
Raspberry sauce, for serving
40g (each) blueberries and raspberries
Mint leaves and edible flowers, for garnishing
Passionfruit Filling
300g sugar
75ml water
4 egg yolks
400g mascarpone cheese
300g whipping cream
100g sour passionfruit purée
5 gelatin sheets, bloomed
Passionfruit Tagliatelle
200g passionfruit purée
100g sugar
100ml water
7 gelatine sheets, bloomed
Passionfruit Foam
300ml passionfruit juice
50g sugar
6 gelatine sheets, bloomed
For the passion fruit filling
Heat the sugar and 75ml water in a saucepan over a medium heat to a boil. Set aside.
Beat the egg yolks in a mixing bowl until foamy. Gradually pour the beaten egg yolks into the sugar syrup and beat until fluffy.
Fold in the mascarpone cheese and whipping cream. Add in the sour passionfruit purée and bloomed
Gelatine and stir well until gelatin has dissolved. Set aside.
For the passion fruit tagliatelle
Heat the passion fruit purée, sugar and 100ml
Water in a saucepan over a bain marie until sugar has dissolved.
Add in the bloomed gelatine, and stir until the gelatin has dissolved.
Transfer the saucepan into an ice-bath, and stir continuously until mixture is smooth.
Pour the passion fruit purée onto a baking tray and keep chilled in the refrigerator until set.
Cut the set passion fruit into long flat strips.
For the passion fruit foam
Heat the passion fruit juice and sugar in saucepan over a bain marie until sugar has dissolved.
Add in bloomed gelatine, and stir until gelatine has dissolved.
Transfer the saucepan into an ice-bath, and stir well.
Blend the passion fruit mixture with a hand-held blender until foamy just before serving.
Spoon the raspberry crumbles into each passion fruit shell and top with the passion fruit filling.
Add in the raspberry sauce and top with blueberries and raspberries and dress with raspberry sauce again. Keep chilled in the refrigerator overnight.
Place the passion fruit tagliatelle onto each serving slate and garnish with passion fruit pulp, mint leaves and edible flowers.
Add a chilled passion fruit with a spoonful of the passion fruit foam. Serves 10
