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Thursday, March 22, 2012

berry timbale with passionfruit coulis

This is lovely fresh dessert, easy to make with an impressive result. The following recipe makes 6 x 125ml (half cup) capacity dariole moulds. I use Queen's (chocolate) Writing Fudge to seal in the coulis. You could, if you are proficient at making a paper piping bag, with a very fine nozzle, melt down a small chocolate bar instead. Cold plates are essential for serving.


125g fresh raspberries
250g fresh blueberries

Orange Jelly ingredients:

300ml orange juice (strained) - zest reserved to candy
100ml clear apple juice
6 gelatin leaves or 1 tablespoon edible gelatin powder slacked in 100ml water (sets 400ml liquid, including the 100ml used to slacken)
20ml Grand Marnier liquor
50g sugar


Soften the gelatin leaves in cold water and squeeze out excess or slacken powder in water as above.

Place everything in a small saucepan except the Grand Marnier, boil for 1 minute.
Remove from heat, add Grand Marnier and set aside to cool.

Fill the Dariole moulds to the top with layers of berries and pour over the jelly. Place in fridge until set, cover with cling film, setting time is several hours or overnight if preferred.

Passionfruit Coulis:

4 medium size passionfruit
1 orange, juiced (zest reserved to candy)
40g icing sugar
25ml water (extra may be needed later for thinning purposes)


Boil for 2-3 minutes and strain. Add a drop more water if the coulis is too thick. Set aside in a squeezy bottle or small jug

Candid Orange Zest:

Blanch zested peel in boiling water from cold water starts and refresh in cold water. Repeat three times. This takes away the bitterness while softening the zest at the same time.

Method &Ingredients:

Place zest in a small saucepan with 1 tablespoon sugar, 30ml water, 1 tablespoon liquid glucose. Cook for 3 minutes until transparent. Strain and set aside.

Note: the zested peel of a lime could be added for colour

To Serve:

Draw a nice design of your choice with the writing fudge, fill in the centre with the coulis. Upturn the dariole moulds (briefly run the bottom of each one under a very hot tap to release). Place the candid peel on top of the moulds and dust a little sieved icing sugar.

Note: the peel is not visible in the photograph, sorry!

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