Passion Fruit Diamond

By corlear

Ingredients

• For the sablée pastry:
• 1 1/3 cup butter
• 1/4 cup salted butter
• 11/4 cup cup icing sugar
• 23/4 tbsp egg yolks
• 1.2 lb plain flour
• For the basic syrup:
• 1/8 cup sugar
• 11/2 tbsp water
• For the passion fruit gelatin:
• 11/2 cup passion fruit juice
• 4 tbsp basic syrup (see previous step)
• 1.1 tsp powdered agar-agar
• 1/2 sheet gelatin (previously rehydrated in cold water).
• For the coffee reduction:
• 1/2 cup coffee
• 1/2 oz glucose

Details

Servings 10

Preparation

Step 1

For the sablée pastry:
1. Beat the butter, salted butter and icing sugar together in a mixer.
2. Gradually add the egg yolks and a little of the flour. Finally, fold in the rest of the flour.
3. Leave to rest between 2 pieces of waxed paper for several hours.
4. Freeze.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the passion fruit gelatin:
1. Heat part of the syrup with the agar-agar and bring to the boil. Dissolve the gelatin and then add the rest of the syrup and the passion fruit juice.
2. Remove from the heat, add the passion fruit juice and pour at least ½" deep into a tray. Leave to set.
3. Cut the gelatin into 2/3" x 2/3" cubes.

For the coffee reduction:
1. Simmer the coffee and glucose together until it has the consistency of thick caramel.
2. Leave to cool and place in an icing bag, opening the mouth with scissors as if it were a cornet.

Final Steps & Preparation:
1. Stretch the sablée pastry ¼" high and cut it into a 2/3" square.
2. Bake at 345ºF for 7 min.
3. Cut a cube of passion fruit cheese on top of each sablée cube.
4. Finish by using the icing bag to add a drop of coffee reduction.