| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Bavarian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh passion fruit |
| 1 |
c |
Sugar |
| 1/3 |
c |
Water |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 6 |
tb |
Cake flour |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1/4 |
c |
White rum |
| 1 1/2 |
c |
Puree; (above) |
| 1/3 |
c |
White rum |
| 1 1/2 |
|
Envelopes gelatin |
| 1 1/2 |
c |
Heavy cream |
| 1 |
|
Envelope gelatin |
| 2 |
tb |
Water |
| 1/3 |
c |
Puree; (above) |
| 1/2 |
c |
Apple jelly |
INSTRUCTIONS
PASSION FRUIT PUREE
BISCUIT LAYER
RUM SYRUP
PASSION FRUIT BAVARIAN
PASSION FRUIT GLAZE
For the Passion Fruit Puree, juice the fruit to make 1 1/2 cups juice and
combine with the sugar and water in a large saucepan. Bring to a boil over
medium heat, lower heat and simmer about 5 - 10 minutes, until slightly
reduced. Puree, strain and chill. Reserve a tablespoon of the seeds for the
glaze.
For the Biscuit Layer, beat the yolks with half the sugar until very light.
Beat the whites with the salt to a very soft peak and beat in the remaining
sugar in a stream, beating to a firm peak. Fold the yolks into the whites,
then sift over and fold in the cake flour. Pipe the batter with a 1/2-inch
plain tube to make a 10-inch disk on a paper-lined baking pan. Bake the
layer at 350 degrees about 10 minutes. Slide the paper to a rack to cool
the layer.
For the syrup, bring the sugar and water to a boil and cool. Stir in the
rum.
For the Bavarian, place the 1 1/2 cups Puree in a large bowl. Place the rum
in a small bowl and sprinkle the gelatin on the surface. Let soak 5 minutes
then place over simmering water to melt. Whip the cream until it holds its
shape and set aside. Beat some of the puree into the gelatin mixture, then
beat the gelatin into the remaining puree. Fold in the whipped cream.
To assemble the dessert, trim the Biscuit Layer to an even 9-inch diameter
and place it in the bottom of a 10-inch springform pan. Moisten it well
with the Rum Syrup. Pour the Bavarian over and smooth the top. Chill to set
the Bavarian. For the glaze, soak the gelatin in the water. Combine the
Puree and the jelly and bring to a boil. Add the soaked gelatin and return
to a boil. Pass through a very fine strainer and stir in the reserved
seeds. Cool at room temperature.
Pour the cooled glaze on the Bavarian and tilt to cover the surface. Chill
again to set the glaze.
Loosen from the pan with a knife to unmold.
Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking Live Show #CL9065
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998
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