- 50 grams of ground pistachio
- 20 grams of sugar
- 3 egg yolks
- 2 spoons with flour
- half of a papaya fruit
- 200 grams of fresh cream
- 50 milliliters of water
- 50 grams of sugar
- 4 grams of gelatin
- 2 passion fruits
- 1 persimmon
- 200 milliliters of fresh cream
- 50 milliliters of water
- 40 grams of sugar
- 4 grams of gelatin
Ingredients for the pistachio mousse:
- 50 grams of ground pistachio
- 250 milliliters of milk
- 30 grams of sugar
- 2 egg yolks
- 2 grams of gelatin
Ingredients for the glaze:
- 50 grams of white chocolate
- 30 milliliters of water
- 10 grams of sugar
- 1 gram of gelatin
- half of a papaya
- a bit of matcha
- a bit of acai powder
Prepare the pistachio layer:
Beat the egg yolks with the sugar until stiff peaks.
Add the ground pistachio and the flour and mix until well incorporated.
Put the composition in a tray covered with baking paper and let it bake at 180 Celsius degrees for 10-15 minutes or until done.
Prepare the papaya mousse:
Clean and cut half of a papaya.
In a pot add the chopped papaya, 30 grams of sugar and the water and let it simmer at slow fire until tender.
Mash the papaya and, while still warm, add the hydrated gelatin. Mix until it dissolves.
Strain the composition and let it cool. In the meantime beat the fresh cream with the remaining sugar.
When the strained papaya syrup is cold incorporate the beaten fresh cream. Keep it in the fridge until you use it.
Prepare the persimmon & passion fruit mousse:
In a pot, add the interior of the passion fruits, the chopped cleaned persimmon, half of the sugar and the water and let it simmer at slow fire for a few minutes.
Mash the fruits and, while still warm, add the hydrated gelatin and mix until dissolved.
Strain the composition and put it aside to cool!
Beat the fresh cream with the remaining sugar and then incorporate the persimmon & passion fruit syrup.
Keep it in the fridge until used.
Prepare the pistachio mousse:
First part it´s the "creme anglaise" recipe.
Beat the egg yolks with the sugar until they double the volume.
Heat the milk.
Add the heated milk into the beaten egg yolks a bit at the time, mixing continuously.
Put the pot with the egg yolks/milk composition at slow fire mixing continuously until reaches 70 Celsius degrees. Do not boil!
Add the hydrated gelatin while warm.
Put it aside.
Ground the pistachio and incorporate it a bit at the time in the "creme anglaise" prepared above.
Assembling the cake:
On a plate in a detachable circle, add the pistachio layer. Above add the papaya mousse. Put it in the fridge for 1 hour.
Take it out and add the pistachio mousse. Put it back in the fridge for another hour.
Take it out again and finish with the persimmon - passion fruit mousse. Put it back in the fridge for a few hours or preferable over night.
The next day, chop half of cleaned papaya and put it in a pot together with the water and the sugar.
Let it simmer until tender.
Mash the composition and strain the syrup. While still hot, add half of the white chocolate and mix until incorporated. Add the hydrated gelatin in the warm syrup and mix until dissolves. Let it cool!
Meanwhile, separately melt the remaining chocolate and divide it in 3 equal parts.
In one part add some matcha powder for the green effect.
In another one add some acai powder for the purple effect.
Keep one part of the melted chocolate as it is.
Take out the cake from the fridge and pour the papaya glaze.
With a pipping bag , make some stripes with the colored chocolate in one corner.
With a toothpick, pass through the stripes from one part to another, as if you were making infinity models .
Enjoy!
