Passion Fruit Cannoli with Mango Carpaccio, Fluid Gel & Tarragon Jelly

Passion Fruit Cannoli with Mango Carpaccio, Fluid Gel & Tarragon Jelly - Recipe Finder

Passion Fruit Cannoli with Mango Carpaccio, Fluid Gel & Tarragon Jelly

passion-fruit-cannoli-with-mango-carpaccio-fluid-gel-amp-tarragon-jelly

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 10, Finale Challenge

Ingredients

Passion Fruit Chiboust Cream:

375 grams passion fruit puree
250 grams heavy cream
16 ea egg yolks
175 grams granulated sugar
40 grams corn starch
7 1/2 sheets gelatin
16 ea egg whites
340 grams granulated sugar
50 grams glucose

Mango Fluid Gel:

700 grams mango puree
8 grams agar agar
2 grams xantham gum

Tarragon Jelly:

1 bunch tarragon, blanched and shocked
1/4 cup sugar
1 ounce water
2 sheets silver gelatin

Plantain Cannoli shell:

Plantains
Powdered sugar

Directions

Passion Fruit Chiboust Cream:

1. Make pastry cream with puree, cream, yolks, sugar and corn starch.

2. Stir bloomed gelatin into finished pastry cream while still hot, and set aside.

3. Make Italian meringue with the egg whites, sugar and water. Fold meringue into still warm pastry cream and pipe into molds. Wrap and freeze.

Mango Fluid Gel:

1. Heat puree with agar and xantham to a boil. Pour into pan to cool and set. Blend in high speed blender. Vacuum to remove air and clarify.

Tarragon Jelly:

Cook sugar and water to soft ball. Blend sugar with blanched tarragon. Dissolve gelatin into warm mixture. Pour in pan and allow to set.

Plantain Cannoli shell:

Thinly slice plantains. Roll around cannoli tubes to form shape and fry in oil 325 F. Sprinkle with powdered sugar.