A recipe that combines fruits of passion, ginger

Ingredients:

Passion-ginger creamy cream

100 g of passion fruit puree
60 g caster sugar
115 g of eggs (or 2 large eggs)
80 g soft butter
23 g fresh ginger
1 sheet of gelatin

Sand

105 g soft butter
40 g icing sugar
1 g of salt flower
95 g flour type 55

Biscuit lemon olive

55 g of eggs (1 large egg)
90 g caster sugar
Grated zest of 1 lemon
45 g thick cream
23 g of olive oil
70 g flour type 45
1 g of baking powder

Yellow lemon punch

50 g of water
25 g caster sugar
25 g lemon juice
Grated zest of 1 half lemon

Crispy hazelnut-puffed rice

10 g of puffed rice
15 g milk chocolate
10 g house praliné
10 g of hazelnuts

For dressage

1 tablespoon orange marmalade
3 oranges
rose petals
A little-candied ginger

Production:

The day before

Passion-ginger cream

Put the gelatin sheet to soak in a bowl of cold water.
(In the original recipe it is written that it takes 4 sheets of gelatin and I really think it's a mistake I tried and the cream was way too hard. good.)
Peel the ginger and cut into very small pieces. Heat passion fruit puree with ginger in a saucepan until boiling. Let infuse 5 min.

"Pass" the whole through the strainer, pressing the ginger so as not to lose juice.

Mix the sugar and eggs and add them to the previous mixture.

Cook all while boiling, whisking. Then add the drained gelatine out
the fire. Mix to incorporate.

Allow the mixture to cool to 40 ° C. And incorporate the soft butter by mixing the whole with a dipping mixer.

Let cool, film on contact with food film and then place in cool for one night.

The same day

Sand

Preheat your oven to 180 ° C. Mix the soft butter with the icing sugar, the salt flower, and the flour until a ball is obtained.

Roll your dough between 2 sheets of baking paper, to get a little more than a 24 cm circle.

Put everything in the fridge for a quarter of an hour.
Then peel off your parchment paper. And use your circle as a cookie cutter.

Remove excess dough and place on a baking sheet.

Put it in the oven for 8 min. Remove the plate from the oven and set aside

The lemon olive biscuit

Lower the oven temperature to 170 ° C. Blanch the eggs, the semolina sugar and the grated lemon rind.

Then add the thick crème fraîche, the olive oil and finally the flour and the sieved yeast.
(Do not be afraid of olive oil, in the end, you do not feel the taste, but it gives a special texture to the mellow)

Spread the mixture over the shortbread and cook for 15 minutes. Remove from the oven and slide on a rack to cool the biscuit.

The lemon punch

Boil the water with the semolina sugar, add the zest and the lemon juice, puncture the warm biscuit with a brush.

Crispy hazelnut-puffed rice

I will admit that here, I have a little simplified the original recipe, but like that, it works very well.
Grill the hazelnuts in the oven for 10 minutes at 150 ° C.

Melt the milk chocolate for 1 minute or 2 minutes in a microwave, add the praline then the crushed hazelnuts and the puffed rice.
(Rice soufflé, I found it in the cereal department. Already chocolate or natural, both do the trick!)

Let cool. Stir from time to time to make small heaps.

Training

Prepare supreme oranges. To do this, peel your oranges alive, that is to say, that by cutting them, it should no longer remain white skin. Then take your supreme by cutting between each orange membrane and place them on a strainer mixing with a tablespoon of orange marmalade. Allow the the excess juice to pass.

Mix your passion-ginger smooth cream a little and place it in a socket pocket with a single round socket.

Pocket the cream by making small pointed balls on the entire surface of your cake.

Add the supremes that you cut in 2 then the crisp (do not put everything, it will leave you). Finally add the candied ginger cut into small cubes then some rose petals to make pretty ...