Quince, Macadamia & Passion Fruit

Created by Tim Raue

Quince, Macadamia & Passion Fruit

Quince, Macadamia & Passion Fruit Prep. Time:

Quince, Macadamia & Passion Fruit Chef: Tim Raue

Quince, Macadamia & Passion Fruit Category: Snacks & Desserts

Ingredients

Macadamia Mousse:
  • 100 g Macadamia Nougat
  • 150 g Heavy cream
Caramel Tubes:
  • 250 g Isomalt powder
  • 140 g Glucose powder
  • 125 ml Water
  • 40 g Salted butter
Macadamia Crunch:
  • 200 g Macadamia nuts
  • 125 g Sugar
  • 125 ml Water
Quince and Passion Fruit Chutney:
  • 300 g Quinces, peeled and grated
  • Flesh and seeds of 3 passion fruits
  • 50 g Quince concentrate
  • 50 g Quince puree
  • 25 g Muscovado sugar
  • 2 g Ground star anise
  • 0.1 g Saffron Powder
  • 2 Traces of ground turmeric
Quince Gel:
  • 50 g Quince concentrate
  • 50 g Quince puree
  • 150 g Quince juice
  • 10 g Agar powder
  • 2 Traces of ground turmeric
Quince Sorbet:
  • 275 g Quince Concentrate
  • 135 g Passion fruit puree
  • 150 g Water
  • 37.5 g Glucose powder
  • 50 g Honey
  • 1.3 g Guar gum
  • 1.3 g Locust bean gum
Garnish (For each person):
  • 1 Steam Paztizz tops
  • 5 Saffron threads
  • A pinch of freshly ground wild Madagascar pepper

Preparation

Macadamia Mousse:
Put the nougat into a bowl. Bring the cream to a boil and stir into the nougat. Emulsify, and then chill for 2 days. Transfer the mixture into a blender and beat to a mousse.

Caramel Tubes:
Put the Isomalt and the glucose powders into a saucepan with the water and cook to a dark caramel. Stir in the butter. Pour onto a baking mat and let cool. In a food processor, process the mixture to dust. Sift the caramel dust onto a baking mat as 4x8 cm rectangles. Place the mat onto a baking sheet and melt the caramel dust under a salamander. Roll the paper-thin caramel sheets around a metal pipe to make a tub. Store in a cool, dry place.

Macadamia Crunch:
Put the nuts and the sugar into a sauté pan with the water and bring to a boil. Continue boiling, stirring constantly, until a caramel forms and sticks to the nuts. Transfer the mixture to a baking mat and let cool. Roughly crush with a mortar and pestle.

Quince and Passion Fruit Chutney:
Put all the ingredients into a saucepan and bring to a boil. Let the mixture cool, then vacuumize it. Cook the chutney in a CombiMaster for 20 minutes at 82 degrees Celsius.

Quince Gel:
Put all the ingredients into a sauté pan, bring to a boil, then simmer for 5 minutes. Transfer to a food processor and let cool, then process the mixture to a smooth gel. Transfer to a spray bottle.

Quince Sorbet:
Put all the ingredients into a blender and blend for 10 minutes at a medium speed. Transfer the mixture to a Pacojet beaker and chill overnight, then freeze. Pacotize in the Pacojet 1 hour before serving, then freeze again.
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