Black Sapote Pave

Chef: David Spencer Res­tau­rant: Flames of the For­est

Port Douglas & Mossman Gazette - - GROOVE -

Method

In­gre­di­ents Pave 1 cup brown su­gar 6 eggs 400g dark cook­ing choco­late 1 cup thick­ened cream 100g of pureed black sapote flesh 30ml Kahlua Orange Blos­som Cream 1 cup thick­ened cream 50g su­gar

Pave Pre-heat oven to 160C. Grease cake tin. Whisk eggs and brown su­gar to­gether on high for five min­utes us­ing an elec­tric beater. Melt choco­late and add to egg mix. Continue beat­ing on slow speed un­til in­gre­di­ents are mixed well. Fold cream and black sapote flesh in slowly us­ing a wooden spoon. Add Kahlua and fold through gen­tly. Pour mix into tin and place in oven for 25 min­utes. The pave should have a tex­ture sim­i­lar to jelly when the tin is shaken gen­tly.

1 vanilla bean 10ml orange blos­som wa­ter zest of 2 or­anges Pis­ta­chio nut pra­line 1 cup su­gar 50g pis­ta­chio nuts

Cool. Turn out pave. When cold, the tex­ture should be sim­i­lar to that of a mousse. Orange Blos­som Cream Scrape seeds from vanilla bean. Add all in­gre­di­ents to a bowl and whisk with elec­tric beat­ers un­til soft peaks form. Pis­ta­chio nut pra­line Place Pis­ta­chio nuts on grease proof pa­per on a flat sur­face. Add su­gar to a small pan on low heat un­til su­gar melts and be­gins to change to a light brown colour. Pour melted su­gar over the nuts. When cold, break into bit size pieces.

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