Heavenly Roll

  Light and soft genoise cake filled with chantilly cream, passion fruit and banana curd and fresh raspberries. All that topped with banana marshmallow and passion fruit leather. Impress your guests with this heavenly roll at the garden party.

GENOISE

4 eggs

120g cater sugar

100g plain flour

40g ground almonds

30g melted butter

yellow colouring (optional)

In a mixer mix eggs with sugar on high speed for about 10 min until pale and fluffy. Now you can add colouring but it is not necessary. Sift flour and almonds together and gently fold it in the mixture. When mixing in the butter, blend a bit of the mixture to the butter first and then the whole thing carefully mix together. Spread the batter onto 30x40cm baking sheet and bake in the oven in 180C for 10-15min. 

PASSION FRUIT AND BANANA CURD

40g eggs

36g sugar

24g passion fruit puree

12g banana

60g butter

You can prepare that in advance. Mix egg and sugar together. Bring purees to the boil and add egg mixture, keep it on the heat until it reaches 82C. After that take it off the heat, cool down to 50C, add butter and blend. 

CHANTILLY CREAM

300g whipping cream

30g sugar

Whip the cream with sugar until spreadable.

BANANA MARSHMALLOW (for the decoration)

(bit of a disappointment - tasted very nice however the consistency was not right, unless i did something wrong)

40g water

25g banana puree

25g trimoline

4g gelatine

15g sugar

Put all ingredients in a pan and boil, after that add soaked gelatine. Pour it in the mixer and whip until fluffy. Pipe little meringues for decoration

MANGO & PASSION FRUIT  LEATHER (for the decoration)

20g mango puree

20g passion fruit puree

20g 30B syrup

1g pectine NH

Mix purees and syrup together in the pan. Heat it up and add pectin then bring it to boil. Stir when it becomes bubbly. Now spread the mixture on the baking pan. Put it in the oven in 80-90C for few hours or until dry. After that it should have the consistency of fruit leather, you can tear it and decorate your roll as you wish. 

ASSEMBLY

Spread chantilly cream evenly  on the sponge leaving 1cm without any topping. On one of the ends pipe banana and passion fruit curd. Sprinkle some fresh raspberries and gently start rolling the cake. 

I put mine in the freezer for 10min before trimming the edges, it just makes it so much easier. 

Pipe marshmallows and curd on the top, tear few pieces of fruit leather and sprinkle some fresh raspberries or decorate it as you like :) Enjoy!

Long Beach

Chef Carl Marletti created 'Long Beach' inspired by the beaches and flavors of Mauritius. It is stunning! Although my version doesn't look as gorgeous but the flavors are still mind blowing. Especially coconut mousse.


RICE CRISPIES BASE
60g puffed rice
50g milk chocolate
100g praline
48g desiccated coconut

Melt the chocolate, add praline and all other ingredients. Mix well. Press it or roll it to the thickness of 1cm and leave it in the fridge. You will cut the shape of the base later.

COCONUT MOUSSE
135g coconut milk
55g milk
53g sugar
33g grated fresh coconut
7g gelatine
10g white rum
235g whipping cream

Coconut milk, milk, sugar bring slightly to boil. Add grated coconut and then gelatine. Cool it down to 25C and add rum. Fold whipped cream. Pour it into the molds and freeze for few hours.

MANGO - PASSION FRUIT CREMEUX
38g passion fruit flesh
38g passion fruit puree
75g mango puree
83g egg yolks
94g eggs
88g sugar
8g butter
5g gelatine
58g chopped mango

Heat purees, passion fruit flesh with half the sugar. With the rest of sugar mix the egg yolks and eggs together. Add it to the purees and boil for 10min, stirring occasionally. Take it of the heat, add gelatine, then butter and after it cools down add chopped mango.  Pour it over the coconut layer and put it back in the freezer.

RUM - LIME JELLY
69g lime puree ( I used just lime juice)
18g sugar
4g potato starch
1.5g gelatine
4g white rum
green colouring

Boil lime puree and sugar, then add potato starch (mix it with tiny bit of water), let it boil a little. Take it of the heat and add gelatine, after that a rum and green colouring ( I used kiwi ). Keep it in the fridge in the plastic squeeze bottle, it comes handy when you need it.

Take coconut mousse from the molds and put them on the crispies base. Decorate it with lime jelly. Enjoy!

Hazelnut Slice

It's hazelnut, it's caramel, it's chocolate, it's delicious!

SPONGE
250g brown sugar
3 eggs
5 egg whites
50g icing sugar
225g ground hazelnuts
100g flour
1/2 tsp baking powder
210g melted butter

Mix together brown sugar, icing sugar and 3 eggs. Add hazelnuts. Sift flour and baking powder and gently fold in to the mixture. Whip egg whites to the soft peaks and fold them as well carefully. At the end add melted but not warm butter. Bake for about 15min in 160C.

CARAMEL for filling
160g sugar
160g caramel
1 vanilla pod
125g butter

Heat cream with vanilla pod. Make caramel and add cream to it. Add butter at the end and put aside until cooled down.

ICING
350g milk chocolate
110g hazelnut oil
45g whole hazelnuts
45g whole almonds
90g sugar

Make praline using this recipe. Melt chocolate with oil and add praline.
Assembly is really easy. Sponge, caramel, sponge, caramel, sponge, caramel, icing :) Enjoy!

Tropical Domes

  This is a leftover creation :) I had dacquoise, fruit insert and a glaze from Tropical Entremet already. The only thing I changed was a mousse. I wanted to replace it with something more subtle, not to overpowering. And it turned out great.

Dacquoise, confit and a glaze recipe you will find here

MASCARPONE MOUSSE

3 egg yolks 

200g whole milk

100g caster sugar

7g gelatine

250g mascarpone

250g whipped cream

Bring milk to boil, whisk the egg yolks with sugar and pour it over, mix until thickens. Take if off the heat and add gelatine. After it cools down to 25C incorporate mascarpone first and then whipped cream. Fill the moulds. I had enough to make 12 domes.

It is absolutely gorgeous!