Chef David Gilbert of Luqa – Dallas, TX
Yield: 6 Tubes
Rosewater Cream:
1 Tablespoon rosewater
1 cup heavy cream
Passion Fruit Curd:
6 egg yolks
1/2 cup sugar
1/2 cup passion fruit puree
1 pinch kosher salt
1 lemon, microplaned
2 Tablespoons lemon juice
4 Tablespoons unsalted butter
To Assemble:
4-inch X 1-inch acrylic tube
1 teaspoon of dehydrated apricots, finely diced
1 teaspoon of dehydrated cherries, finely diced
4 micro mint leaves tips, pink grapefruit mint if available
For the Rosewater Cream:
Combine Rosewater and whip cream and place in iSi foamer.
For the Passion Fruit Curd:
In the top of a double boiler, whisk egg yolks, sugar, hot puree, salt, lemon rind and lemon juice. Cook over boiling water for 8-10 minutes, stirring constantly, until mixture thickens and will hold to the back of a spoon. Remove from heat, cool 3-4 minutes, stirring occasionally. Gradually stir in butter, one tablespoon at a time. Cover the mixture and refrigerate until ready to use.
To Assemble:
When ready to fill tubes, spray Rosewater Cream into a small pastry bag and pipe into one end of tube, about an inch in. Take the fine diced apricot and cherries, keeping tube horizontal, and push them in with a skewer to fill the middle. Place mint leaves, vibrant side up, with skewer to rest along the top of the fruit. Fill the other end in the same way with passion fruit curd, stopping at the diced fruit. Serve immediately, making sure to maintain the tubes in a horizontal position.
Wine Pairing:
Vernaccia di San Gimignano 2005