Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, passion flower dessert. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
During my MasterChef Blogger Experience I visited Burch & Purchese Sweet Studio and tried Darren Purchese's 'The Passion Flower' dessert which is being used. Chef Darren Purchese returns to task a pressure test to recreate his passion flower dessert! Subscribe to MasterChef Australia for more videos.
Passion flower dessert is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Passion flower dessert is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook passion flower dessert using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Passion flower dessert:
- Make ready For brownies:
- Make ready 70 gm dark chocolate
- Get 55 gm unsalted butter
- Get 1 tbsp cocoa powder
- Prepare 1/2 cup granulated sugar
- Take 2 eggs
- Make ready 1 tsp vanilla essence
- Get 6 tbsp all-purpose flour
- Get Few choco chips (optional)
- Make ready For chocolate:
- Prepare 2 tbsp Melted compound chocolate
- Make ready As required almonds
- Make ready For chocolate petals:
- Take 150 gm compound chocolate
- Prepare For custard:
- Take 350 ml milk
- Get 3 tbsp sugar
- Take 3 tbsp fresh cream
- Get 2 1/2 tbsp custard powder
- Make ready 150 ml milk
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Steps to make Passion flower dessert:
- Melt dark chocolate and butter together in a double boiler. Allow to warm. Add cocoa powder and sugar and mix well. Now add egg one at a time along with vanilla essence and whisk. Gradually add flour and salt, whisk and make a thick paste.
- Pre heat the oven at 180°c for about 5-10mins. In greased square mould pour the chocolate mixture and spread evenly with a spatula or back of spoon. Bake for around 20-25 mins. You will see a crackled texture on the top. Cut the brownies into with a help of knife dipped in hot water.
- For chocolate: pour the melted chocolate in the silicone mould. Press an almond into it and pour some more chocolate over it. And freeze it.
- For chocolate petals: melt the compound chocolate in a double boiler. Spread the melted chocolate over asetate sheet evenly with the help of spatula. Once you see the chocolate getting slightly thick/hard, with the help of knife cut lines in shape of leaves. Soon curve the sheet and insert the sheet in a round cookie cutter on both sides for grip. Freeze it for abt 10mins.
- For custard: boil milk along with sugar and fresh cream. In a bowl mix custard powder to normal milk and mix. Add the custard mix to boiled milk and stirr until the mixture slightly thickens. Pour the hot custard into a glass.
- Assembling: In a plate place a brownie, ice cream, chocolate and pour some chocolate syrup. Place the petals around the brownie one by one in a form of flower.
- Pour the hot custard around the plate and you will see the petals falling apart like the flower blossoms.
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