Lychee, passionfruit & rose sunset
MAKES 12
You will need
1 quantity Zonuts
100 g (3½ oz) white chocolate, tempered, coloured yellow and sprinkled with passionfruit seeds
PASSIONFRUIT & LYCHEE CREMEAUX
3 g (1/8 oz) gold-strength gelatine leaves
18 g (5/8 oz) cold water
50 g (1¾ oz) passionfruit juice
100 g (3½ oz) lychee juice
150 g (5½ oz) caster (superfine) sugar
50 g (1¾ oz) full-cream milk powder
200 g (7 oz) eggs
15 g (½ oz) lemon juice
300 g (10½ oz) unsalted butter, diced
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the passionfruit juice, lychee juice, caster sugar, milk powder, egg and lemon juice into a medium saucepan over medium heat. Stirring constantly, heat the mixture to 85°C (185°F). Add the soaked gelatine leaves with any remaining soaking liquid and stir well to dissolve the gelatine.
Strain into a bowl and allow to cool to 50°C (120°F), then add the butter, bit by bit, blending with a hand blender until all of the butter has been added.
Continue to blend for another 1–2 minutes to emulsify the mixture. Pour the cremeaux into a container or bowl and cover with plastic wrap, ensuring the plastic is touching the surface. Allow to cool then refrigerate until set.
ROSE MARSHMALLOW
8.5 g (5/16 oz) gold-strength gelatine leaves
65 g (2¼ oz) rosewater
100 g (3½ oz) caster (superfine) sugar
30 g (1 oz) water
30 g (1 oz) invert sugar
45 g (1½ oz) invert sugar, extra
seeds scraped from ½ vanilla bean
1 g (1/32 oz) Citric Acid Solution
DUSTING SUGAR
150 g (5½ oz) cornflour (cornstarch)
150 g (5½ oz) icing (confectioners’) sugar
Line a baking tray with baking paper and set aside. Combine the ingredients for the dusting sugar and set aside. Put the gelatine leaves in a small bowl with the rosewater and leave them to soak. Put the sugar, water and 30 g (1 oz) of invert sugar into a small saucepan over medium heat. Heat this mixture to 110°C (230°F).
Meanwhile, put the extra invert sugar in the bowl of an electric mixer fitted with the whisk attachment and add the vanilla seeds. Once the syrup reaches 110°C, pour this mixture into the mixing bowl while whisking on medium speed. Add the soaked gelatine and rosewater and continue whisking on medium to high speed.
Add the citric acid solution and whisk until the mixture thickens and cools. The mixture should be thick and airy and glossy in appearance. Put the marshmallow mixture in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain nozzle. Dust the prepared baking tray with half of the dusting sugar mixture.
Pipe straight lines of the marshmallow mixture along the baking tray, continuing until all the mixture is used up (use additional baking trays if necessary). Dust the top of the marshmallow with the remaining dusting sugar mixture and set aside for 2–3 hours at room temperature to set. Cut into 2–3 cm (¾–1¼ inch) pieces.
FONDANT GLAZE
300–400 g (10½–14 oz) white fondant
Heat fondant to 35–40°C (95–105°F) in the microwave or in a heatproof bowl over a saucepan of simmering water. If the glaze is too thick for piping, add a small amount of sugar syrup or water.
TO ASSEMBLE
Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to make four evenly spaced holes in the bottom of each zonut. Put the passionfruit and lychee cremeaux into a piping (icing) bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with the remaining zonuts. Turn the filled zonuts back over.
Heat the fondant to 28°C (82°F) in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the fondant in another piping bag fitted with a 7 mm piping tube and pipe the fondant in a circle around the flat top of each zonut. Decorate with pieces of rose marshmallow and shards of yellow chocolate. Store in a cool, dry place. These are best eaten within 4–5 hours of making.