Passionata

Updated at: Thu, 17 Aug 2023 03:49:06 GMT

Step 1

1. Cut the pineapple into .25 × .75 in. pieces (5 mm × 2 cm). Add to the vanilla syrup. Simmer 10 minutes. Add the rum and flambé. Cool, then chill the mixture.

Step 2

2. Select 12 ring molds 2.75 in. (7 cm) in diameter and 1.5 in. (4 cm) high. Place a disk of dacquoise on a cake card and set a ring mold over it so the disk is inside the mold. Trim the disks if necessary to fit snugly (A).

Step 3

3. Drain the pineapple well and arrange half of it on top of the dacquoise (B).

Step 4

4. Fill the molds halfway with passion fruit Bavarian (C).

Step 5

5. Cover with a second dacquoise disk and add the remaining pineapple. Fill to the top with the remaining Bavarian and smooth with a palette knife.

Step 6

6. Place in the freezer until set.

Step 7

7. Prepare the passion fruit glaze for the top. Soften the gelatin in water. Combine the fondant and passion fruit juice and bring to a boil. Add the gelatin. Stir to dissolve. Add the seeds and juice from a fresh passion fruit.

Step 8

8. Spoon a thin layer of this mixture over the tops of the cold pastries to glaze (D); spread it to the edges with a palette knife (E). Allow to set.

Step 9

9. Remove the ring molds by heating the sides gently with a blowtorch to release them (F). Lift off the mold (G).

Step 10

10. Coat the sides of the pastries with coconut (H).

Step 11

1. Heat the milk and the first quantity of sugar in a pan.

Step 12

2. Whip the yolks with the second quantity of sugar.

Step 13

3. When the milk mixture comes to a boil, temper the yolks with one-fourth of this mix and return all to the pan. Cook to 185°F (85°C), being careful not to exceed this temperature.

Step 14

4. Strain through a fine china cap.

Step 15

5. Soften the gelatin in cold water.

Step 16

6. Bring the passion fruit pulp to a boil; add the gelatin and stir to dissolve. Stir over a cold-water bath until cooled to about 80°F (25°–28°C). Combine with the milk mixture.

Step 17

7. Whip the cream into soft peaks. Carefully fold in the whipped cream, working quickly before the gelatin sets.

Step 18

8. Pour into molds and chill.

Step 19

1. Line baking sheets with parchment paper. Draw circles of the desired size on the paper, using cake pans or other round objects as guides. Turn the sheets over so the marks are on the bottom but visible through the paper.

Step 20

2. Sift together the almond powder, first quantity of sugar, and flour. Stir in the coconut.

Step 21

3. Whip the egg whites to soft peaks, add the second quantity of sugar, and continue whipping to firm peaks.

Step 22

4. Using a pastry bag with a medium plain tip, pipe the mixture onto parchment-lined pans into disks of desired size.

Step 23

5. Using a pastry bag with a medium plain tip, pipe disks inside the circles marked on the paper, using the technique shown.

Step 24

6. Bake at 350°F (180°C) for 10 minutes or until golden.

0 liked

0 disliked