Passion fruit cake
450g butter
400g sugar
200g egg yolk
200g whole eggs
400g flour
20g baking powder
5g salt
Passion syrup
125g water
125g sugar
500g passion puree
Raspberry sorbet
250g raspberry puree
100g water
45g sugar
20g automised glucose
5g dextrose
1.5g stabliser
Green tea white chocolate ganache
75g water
125g white chocolate
25g macha powder
1.5g Xanthan
Crystalized white chocolate
250g water
350g white chocolate
Coconut tuille
250g coconut milk
100g desiccated coconut
187.5g icing sugar
1.25g Xanthan
Method
Passion cake
Mix inbutter until pale and fluffy and then thesugar and mix them together. Next add theegg yolk andwhole eggs to the butter and sugar mixture. Then add the flour,baking powder andsalt until the mixture become screamy in texture.Spread it on the trays and then cook at 175Cfor 25 min. Allow to cool before cutting intopieces.Soak the cake pieces in the passion syrup.
Passion syrup
Boilwater withsugar and allow to cool.Addpassion puree and mix the two together.Set aside until ready to use.
Raspberry sorbet
Heat upraspberry puree and add water. Next mix thesugar, glucose and stabliser together and then add to the warm puree. Blend together and then heat entire mixture to 60C. Allow to cool and then place inPacoJet containers. Freeze the mixture for 24hrs before spinning the mix in the PacoJet. Set aside until ready to use.
Green tea white chocolate ganache
Boil the water before adding thewhite chocolate. Blend the ingredientstogether and then add the macha powder and mix into the chocolate. Then add the Xanthan until it thickens. Allow to cool and set aside until ready to use.
Crystalized white chocolate
Heat up 250g of water and sugar together and allow to boil it until 145c.Warning |very hot syrup!
Add 350g white chocolate to the hot syrup and then mix themtogether until they become dryer in consistency.Spread the mixtureon the tray and allow to cool. Set aside until ready to use.
Coconut tuille
Mix coconut milk,desiccated coconut, icing sugar andXanthan together to make a paste.Spread it on the trays and cook it in the oven on 140Cfor 20min. Allow to cool before breaking the tuille down into small pieces.
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