Passion Fruit Bavarian Bombe
When it comes to romantic-sounding foods, passion fruit says it all, doesn’t it? Sweet and sublime, this tropical fruit is the subtle star of a dessert so stunning that it seems other-worldly.
About the Restaurant
The Grand Hyatt San Antonio’s Achiote River Café features a very fresh menu of pan-Latino comfort food, complemented by an extensive wine list showcasing wines from Argentina and Chile. Indoor or riverside dining available. Enjoy live Latin jazz every night.
More about Achiote River Café
Passion Fruit Bavarian Bombe
Ingredients
1/2 cup vanilla sauce
1/2 cup passion fruit puree
2-1/2 sheets gelatin (bloomed in cold water)
1 cup whipped cream (soft peaks)
1/3 cup sifted powdered sugar
Directions
Make the vanilla sauce and refrigerate (recipe follows). Blend together the passion fruit puree and the vanilla sauce. Discard the excess water from the gelatin sheets and add a little of the vanilla sauce; melt in a hot water bath and make sure it all melts but does not get too hot. Add this to the rest of the vanilla sauce and fold in the whipped cream and powdered sugar. Place in a demi-sphere silicone mold and press into the middle a frozen yuzu and hibiscus flower gelee (recipe follows). Place in what will be the base of the Bombe a sugar cookie (recipe follows) or pound cake cut-out. Freeze.
Vanilla Sauce
½ cup milk
½ cup of heavy cream
2 ounces sugar
¼ cup egg yolks
½ vanilla bean, scraped
Directions
Mix the scraped vanilla bean into the sugar. Place the milk, cream and sugar in a saucepan and bring to a boil. Temper the egg yolks into the hot cream mixture and return to the stove. Cook over medium heat, stirring constantly until the sauce reaches 180-degress F. Strain sauce into a bowl set in ice. Stir sauce for one minute to bring temperature down slightly. Cool to 40 degrees F. and then refrigerate.
Yuzu Hibiscus Flower Gelee
1/4 cup dry hibiscus flowers (Flor de Jamaica, found in the Mexican foods or produce section of grocery store)
1/2 cup simple syrup (recipe follows)
1/2 cup Yuzu (Japanese lemon juice)
1/4 ounce dry gelatin sheet
Directions
Steep the dry flowers in the syrup and lemon juice. Add the re-hydrated and then meltedgelatin sheet to the mix. Place in a shallow pan and refrigerate. Cut out small cylinders the size of a stack of six coins (25-cent pieces). Garnish the plate with a swoop of the fruit reduction and a chocolate heart cut-out.
Simple Syrup
2 ounces water
2 ounces sugar
Directions
Bring to a boil and it's done.
Sugar Cookies for Bombe Base
¾ cup unsalted butter (1-½ sticks)
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2-½ cups all-purpose flour
¼ teaspoon baking soda
¾ teaspoon salt
Directions
Cream the butter and sugar, then mix in the egg and vanilla. In a separate bowl, combine the flour, baking soda and salt.Mix the dry ingredients into the batter. Wrap the dough with plastic wrap and refrigerate for at least one hour before using. Roll into 1-½ inch balls and coat with sugar. Place balls onto cookie sheets and flatten slightly. Sprinkle additional sugar onto cookies. Bake in 350-degree oven for 12-15 minutes.
