Passionfruit Set Cream
-Boil the cream, add the gelatin. In a separate pan warm the puree and the sugar until dissolved, pass the cream into the passion mix. Set in the rectangle metal mould.
Cut to 3cm x 3cm with a warm wet knife,
And store on silicone paper.
Mango Leather
- Combine sugar and mango puree, heat till sugar is dissolved
- Add juice of ½ a lemon
- Very lightly oil mat, spread about 12 tablespoons of mixture onto the mat. Spread lightly and evenly
- Dry out at 85c for 1 hour until you can lift the leather away from the mat without mis-shaping.
Using a pizza wheel cut the leather into 8cm²,
Then spread these squares out onto the mat and finish de-hydrating for another 2 hours.
-Check to see if the leather is ready by removing one piece of the tray and leave to cool at room temperature. If it snaps its ready, using a round handle or cylinder, wrap the leathers around to create a cannelloni.
Basil Cream
- Place double cream, whole milk and grated ginger into a pot and bring it to a boil
- Cling film and allow to infuse for 10 minutes
- Add sugar and ensure it is well dissolve. Heat it again if necessary to ensure sugar is dissolved.
- Dissolve gelatin, strain mixture through a fine sieve, and pour it into a gas canister
- Gas with 1 bulb, shake and chill
Basil Butter
-Soften the butter and mix the two ingredients together, place in a pacojet container and freeze, once frozen churn 2 bars at a time for the crumb.
Basil Crumb
-Pulse all the ingredients in the robo coupe until a green crumb has formed. Spread out on a silpat mat and bake at 140 for 6 minutes with the fan on 2. Take it out and break it up with a fork, place back in the oven for 3 minutes and repeat this process till cooked, normally takes about 12-15 minutes.
Mango Sorbet
-Dissolve the sugar in a small amount of the mango puree, add the rest of the ingredients and freeze in a paco container.
Churn when needed.
To Finish
Place 3 squares of the passion fruit cream on the plate,
Peel a mango and cut a piece off, slice lengthways, cover with demerera sugar and blowtorch to caramalise.
Fill a cannelloni with the basil espuma and using a palette knife smooth off the ends, spoon some crumb onto the passion to hold the sorbet and some scattered on the plate. Place the caramelised mango onto the nearer squares of passionfruit. Rest the cannelloni against this so it stands proud. Finish with a quenelle of sorbet and some picked thai basil cress.