Passion fruit & miso

Devin Jones

Devin Jones

8th February 2024
Devin Jones

Passion fruit & miso

180 min

Dessert from The Grand York

Ingredients

Passion fruit caramel

  • 160g castor sugar
  • 260g coconut cream
  • 3g salt
  • 300g passion fruit juice
  • 70g cocoa butter
  • 3g agar agar

Brown sugar crumble

  • 200g brown sugar
  • 200g flora butter
  • 350g gluten free plain flour
  • 4g salt

Miso caramel

  • 75g white miso paste
  • 150g castor sugar
  • 800g coconut milk (thick)

Miso sponge

  • 50g Potato Whip
  • 315g Cold Water
  • 450g Caster Sugar
  • 450g Vegan Spread/butter
  • 450 g Gluten free self-rising Flour
  • 10g baking powder
  • 100g white miso paste

Miso meringue

  • 115g water
  • 10g potato whip
  • 0.25g xanthan gum
  • 300g castor sugar
  • 100g water
  • 100g white miso paste

Coconut ice cream

  • 2 can coconut milk
  • 3 can coconut cream
  • 2g lime zest
  • 1/3g vanilla pod
  • 250g caster sugar
  • 3g salt

Method

Passion fruit caramel

Place the sugar in a pot on a medium to high heat, shake the pot when the sugar starts to change colour.
Be careful not to stir the sugar as it will crystallise.
Once the sugar is at the right colour deglaze/pour the passion fruit juice and coconut cream.
Reduce the heat to medium and allow the sugar to dissolve.
Add cocoa butter, salt and reduce for 5min.
Then add agar agar and reduce for additional 5min.
Remove from heat and allow to set in fridge.
Once fully set in the fridge blend well.

Brown sugar crumble

Place all the ingredients in a mixer with paddle attachment and mix on low speed until a crumb forms.
Bake off at º175 for 10 min, run a whisk/fork through the crumb to keep it from clumping and repeat for another 10min till golden.

Miso caramel

Place the sugar in a pot on a medium to high heat, shake the pot when the sugar starts to change colour.
Be careful not to stir the sugar as it will crystallise
Make a caramel with sugar, deglaze/pour with coconut milk & miso whisk well to stir in miso.
Reduce for 10 min on a low heat.

Miso sponge

Whisk water and potato whip (SOSA) in mixer with whisk attachment till light and aerated, melt flora - not too hot & mix in miso until combined .
Stream into whipped water, fold in flour and baking powder.
Bake off at º165C for 20-25min.
You want a low heat to allow the sponge to rise evenly.

Miso meringue

Mix potato whip & xanthan in water & whisk in mixer on a high speed until fluffy and aerated like a usual meringue
. Place the sugar take sugar and water in a pot and take it to 118ºC degrees.
Stream into mixer as you would when making a normal Italian meringue.
Add miso at the end and gently fold in.
Pipe onto a lined stray and dry out overnight in a dehydrator, if you don’t have one use an oven on the lowest heat for 5-6 hours.
Test and if needed leave for longer.

Coconut ice cream

Heat up the coconut cream & milk with lemon zest & vanilla.
Once warm stir in sugar till dissolved.
Cool and churn immediately

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