This perfectly balanced Passionfruit Curd with spiced soil, lemon myrtle jelly and a fun beetroot sponge it's a dish that celebrates vibrant flavours with fresh pops of colour and is always a hit at our events. Using the recipe below enjoy trying something new with your family and friends, or get in touch with the HostCo team and ask for it to feature on your next event menu.
Passionfruit Curd, Spiced Soil, Lemon Myrtle Jelly & Beetroot Sponge
Serves 6
Ingredients
Passionfruit Curd
- 300ml Passionfruit Juice
- 330g Sugar
- 160g Cold Diced Butter
- 4 Whole Eggs
- 4 Egg Yolks
- 1 Titanium Gelatine Sheet
Spiced Soil
- 150g Sugar
- 150g Almond Meal
- 75g Plain Flour
- 5g Salt
- 65g Melted Butter
- 1g Cinnamon
- 1g Nutmeg
Lemon Myrtle Jelly
- 200ml White Wine
- 200ml Water
- 2 Tbsp Lemon Myrtle Powder
- 3 Titanium Gelatine Sheets
Beetroot Sponge
- 150g Egg White
- 80g Almond Meal
- 80g Sugar
- 30g Flour
- 60g Egg Yolk
- 30ml Beetroot Juice
Method
Passionfruit Curd
- Pre-soak gelatine
- Set up bain-marie, mix everything besides butter, continuously stir to prevent lumps. The process will roughly take 20-25mins to cook. Final product will have a thick mayonnaise consistency.
- With the heat off, add drained gelatine into the curd mix.
- Whisk in cold diced butter into the curd mix to emulsify and further cool down. Take out of the bowl to set (this would roughly take 6 hours)
Spiced Soil
- Mix all ingredients together, and bake in a shallow tray at 160c for 20 minutes or until golden brown.
Lemon Myrtle Jelly
- Pre-soak gelatine sheets.
- Reduce white wine into half. Turn the heat off, then add lemon myrtle to infuse for at least 2 hours. Add water and then strain.
- Bring the lemon myrtle solution up to temperature, and add the gelatine sheets to melt, then set in a container with a minimum of 10mm height.
- Leave in the fridge to set for a minimum of 3 hours.
Beetroot Sponge
- Mix all ingredients together very well, place in a syphon cream charger, charge with 3 cream charges for best results. Let the mix set for 30 mins.
- In a well-oiled plastic or silicon mould. Spray the mix half way through the mould (this allows for the mix to rise when it is cooked). Depending on the strength of the microwave, cook the mix for 30 seconds, or (until it is cooked). A way to check if the mix is cooked is by puncturing the middle of the cake with a stick, if the stick has wet batter on the sides, keep cooking.
- Take cakes out of the moulds whilst hot.
