Tamarillo-Cream

For 10 WECK®-mold-jars à 5.6 fl.oz (165 ml)

 

For the cream:

2 ripe tamarillos
1.7 fl.oz (50 ml)  orange juice
towelled skin of half an
untreated orange
0.7 fl.oz (20 ml)  lime juice
100 g   sugar
1.7 fl.oz (50 ml)   red wine
3 sheets gelatine
125 g  natural yoghourt
8.5 fl.oz (250 ml)   cream

 

For soaking the sponge cake:

30 g sugar
1.4 fl.oz (4 cl) water
juice of half of a lime
0.7 fl.oz (2 cl)   white rum

 

In addition:

1 pale sponge cake about 1.5 cm high
and ca. 28 cm diameter
30 g white and pink macarons or baiser
mint for decorating

 

Cooking:

Shell the tamarillos thin and cut them into small pieces. Put the orange juice and skin, lime juice, 80 g sugar and red wine in a pot and add the tamarillo pieces. Let it boil for about 5 minutes, then pass it through a sieve.  Let it boil again, while you soak the gelatine, then take the pot off the cooking plate and solve the gelatine in the brew.

Before the tamarillo-purée is completely cooled down, stir in the yoghourt. Whisk the cream with the rest of the sugar stiff and stir it also in the tamarillo-purée.

For soaking mix sugar, water and lime juice and let it boil for about 2 to 3 minutes. While it cools down, stir in the rum.

Cut circles out of the sponge cake (7.5 cm diameter) and put them into the jars, then soak them. Divide the tamarillo-cream all-over the sponge base and flatten it, then let it firm up in the fridge.

Crumble the macarons or the baiser and sprinkle it over the dessert, decorate it with mint and serve it.  

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