ChefParadiso.com Thai Food Culinary School Thai Food recipes

Ingredients

Passion syrup: 200 ml.             Passion juice 500 g               Sugar
Passion Mousse and Apple Pudding: 1 cup               Passion syrup 3                      Green apples ½ pack Sponge Finger bread (Lady Finger bread) 250 ml.            Milk ½ tsp.             Salt 1 small box      Whipping Cream 1                      Gelatin sheet

Preparation

Passion Syrup: Boil passion juice then add the sugar and boil with low heat about 15-20 minutes more. Next, let it cold and keep in clean ware and put in refrigerator.
1. Clean and cut green apples to small pieces. Then, leave the cut apple in cold water. 2. Next, simmer the cut apple with passion syrup and add ½ tsp of salt. Take the apple off the syrup and let it cold down.
3. Pour milk in a bowl and add about 3 tbsp of remained syrup from simmer apple. Then, soak sponge finger bread in the milk about 2-3 seconds and turn over and soak again. Put the soaked sponge fingers in a tray. (The tray should be covered by a blight plastic sheet.)
4. Soak 1 gelatin sheet in cold water until soft. Then, put the gelatin in the remaining syrup (from simmer apple) until the gelatin is melt (if it is not melt, you can heat it in microwave about 30 seconds). 5. Whisk the whipping cream into firm foam (high speed whisking). Then, add the mixed gelatin syrup and stir it softly and homogeneously.
6. Put the apple in the tray and top with whipping cream and cover it with a plastic sheet. Next, put it in refrigerator for one night until the whipping cream is set into a firm.
7. Cut and serve it in cold.

Recipe by Madam Chinamon

via chefparadiso.com

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