4 people
For the cake
80 g butter
100 g passion fruit juice
30 g muscovado sugar
50 g flour
50 g almond flour
1 sachet of baking powder
120 g sugar
3 egg whites (beaten to snow)
For the crispy milk
400 g whole milk
4 g xanthan gum
8 g lyophilized (powdered) milk
For the orange and butter broth
100 g orange juice
30 g lemon juice
50 g water
30 g butter
35 g sugar
For the passionate cream
75 g passion fruit pulp
115 g sugar
2 egg whites
For the cake
Melt together the butter, passion fruit juice and muscovado sugar. Cool. Add the flours, baking powder and sugar to this cold mixture. Mix well so that there are no lumps and incorporate the snowy egg whites.
Insert into a 1.5 litre rectangle cake mould and bake at 180°C for 8 minutes. Set aside.
For the crispy milk
Whisk the milk and the xanthan gum for 5 minutes. Spread out on paper and dry in the oven for 24 hours at 55°C. When it has dried, cut the dough into rectangles. Sprinkle with the powdered milk.
For the orange and butter broth
Boil all the ingredients and leave to cool. When cold, strain.
For the passionate cream
Beat the egg whites with 40 g sugar. In a saucepan, make a syrup with 75 g sugar and the fruit pulp, heat up to 121°C. When ready, add in the form of a thread to the egg whites, while beating them. Whisk together until the temperature reaches 30°C. Leave to cool in the refrigerator.
Cut the cake into portions and soak for one minute in the orange and butter broth. Arrange the soaked cake and place the crispy milk with the passionate cream beside it. Drizzle the broth at the bottom of the dish.