Juan Carlos Lopez
Pastry Chef

10 units

Ingredients:

• 200g of cake flour
• 75 g of powdered sugar
• 100g of unsalted butter
• 30 g of cold water
• 40g of egg yolks
• 1 g of vanilla
• 1 g of salt

Preparation:

• Using the paddle attachment or flat beater: the butter, cold water and all other ingredients except the flour.
• Mix well until you get a homogeneous dough and then add the flour.
• Continue mixing until the dough pulls away from the bowl.
• Roll out the dough to a thickness of 4 mm between two sheets of waxed paper and let it rest in the refrigerator.

GELIFICATION OF CAPE GOOSEBERRY AND GINGER

Ingredients:

• 225g Pacific Fruit Cape Gooseberry Puree
• 22.5g Pacific Fruit Ginger Puree
• 37.5 g of granulated sugar
• 12g of Gel Cream
• 100g of diced goldenberry

Preparation:

• Mix the sugar with the Gel Cream, add the fruit purees at room temperature and process with an immersion blender.
• Add the cubed cape gooseberry and set aside.

CAPE GOOSEBERRY WHIPPED GANACHE

Ingredients:

• 110 g of whipping cream
• 40g Pacific Fruit Cape Gooseberry Puree
• 30 g of glucose
• 200g of white chocolate
• 380g of whipping cream
• 3 g of powdered gelatin
• 5 g of lemon zest

Preparation:

• Heat the cream with the glucose and lemon zest.
• Pour over the melted white chocolate and beat, keeping the temperature above 35°C.
• Add the cold cream and mix for 2 minutes.
• Let it crystallize at 4°C for 12 hours and then beat.

Cape Gooseberry Compote

Ingredients:

• 120g Pacific Fruit Cape Gooseberry Puree
• 40g of Pacific Fruit passion fruit puree
• 60 g of glucose
• 70 g of granulated sugar
• 12 g of NH pectin
• 80g of diced goldenberry

Preparation:

• Heat the purees in a pot with the glucose until it reaches 35°C.
• Mix the sugar with the pectin and add gradually until it reaches the boiling point.
• Add the chopped cape gooseberry and keep in the refrigerator until ready to use.

COLORED GLAZE

Ingredients:

• 125 g of water
• 250 g of granulated sugar
• 250 g of glucose
• 16 g of powdered gelatin
• 155 g of condensed milk
• 115 g of cocoa butter
• 2 g of red and yellow dye

Preparation:

• Bring the water, sugar, glucose, and colorings to a boil.
• Add the rehydrated gelatin and mix well; add the condensed milk.
• Pour over the cocoa butter and emulsify well.
• Leave to rest overnight and use the next day at 32–35°C.

NEUTRAL GLAZE

Ingredients:

• 325 g of mineral water
• 100 g of glucose
• 350 g of granulated sugar
• 12 g of NH pectin
• 2 g of citric acid solution

Preparation:

• Bring the water, glucose and half the sugar to a boil.
• Once the temperature reaches 40°C, add the remaining sugar mixed with the NH pectin and bring back to a boil. Stir in the citric acid solution and mix for 30 seconds.
• Store the mixture in an airtight container and refrigerate for 24 hours.