Ingredients
Equipment
Method
Passion Fruit Soft Jelly
- Soak gelatin in cold water to soften – drain and set aside. In the saucepan, bring to boil passion fruit puree with the sugar. Cook for 2 minutes. Remove from the heat and add the soften gelatin. Let cool.
Matcha Cups Montage
- Cut pistachio biscuit into twelve 1.5-inch/4cm diameter disks or use scraps.
- Peel and dice mango. Combine passion fruit pulp with mango; keep refrigerated.
- Pipe out matcha mousse half way full.
- Plug a pistachio disk in matcha mousse.
- Pipe out a dollop of pistachio marmalade.
- Top each cup with a tablespoon of mango-passion fruit mixture, 3 raspberry halves, and 3 pistachios.
- Cover fruits with the passion fruit coulis which should be at 68ºF/20ºC.
- Decorate with a light touch of chocolate; disks or shavings.
- Top with raspberries, and garnish with mint leaves.
Storage
- Matcha cups can be kept refrigerated for up to 3 days. Enjoy!
