Black Sapote Pave
Chef: David Spencer Restaurant: Flames of the Forest
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.