PASSION SAVARIN WITH IVORY MOUSSE AND BASIL TABASCO JELLY
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Noor Zahariah A. Rahim
Mohd Tusnim bin Mansor
Get a taste of the famous Hilton hospitality at the Hilton Kuala Lumpur. Represented by Mohd Tusnim bin Mansor & Noor Zahariah A. Rahim.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Savarin- 250g flour
- 75g butter
- 25g sugar
- 7g salt
- 10g dry yeast
- 250g egg
- 115ml milk
- 1 vanilla bean
- 4g gelatine
- 175g ivory white chocolate
- 187ml fresh cream
- 500ml water
- 1 pkt basil leaves
- 1 tbsp Tabasco
- 20g gelatin
- 1 litre water
- 100g white sugar
- 200g passion fruit purée/li>
Methods and Directions
Savarin- Mix all the ingredients except butter until smooth.
- Add the butter.
- Pipe into the mould.
- Rest the dough for about 20 minutes.
- Bake at 200°C for 10 minutes.
- Boil milk and vanilla bean together.
- When it reaches the boiling point pour in the chocolate.
- Rest the mixture till cold.
- Add whipped cream and melted gelatin.
- Boil the water and add basil leaves.
- Remove from the fire and reheat. Stand until it cools.
- Strain the mixture, add gelatin and Tabasco.
- Boil water, add white sugar and passion fruit purée.
- Reheat until 65°C.
- Add to savarin (Rum Baba).
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/05/2024
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