Almond Dacquoise With Passion Fruit And Pomegranate Seeds Recipe 455

ALMOND DACQUOISE

Steps:

• ALMOND DACQUOISE.
• Combine almonds, powdered sugar, and cornstarch; set aside.
• Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
• Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
• CHOCOLATE BUTTERCREAM FILLING.
• Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
• Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

ALMOND DACQUOISE WITH PASSION FRUIT AND POMEGRANATE SEEDS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350°F (180°C). 2. Place parchment paper large enough to drape over sides on a large rectangular baking sheet or jelly-roll pan. 3. Place egg whites and salt in the bowl of an electric mixer and beat until frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until thick and glossy. Beat in vinegar. 4. Combine almonds and cornstarch and fold into mixture. Scoop onto parchment paper and smooth into each corner. Level top. Bake for 20 minutes or until mixture is browned on top. 5. Turn out onto a tea towel dusted with icing sugar. Cool a little and gently remove parchment paper. 6. Scoop passion fruit pulp into a bowl and beat into mascarpone along with 2 tbsp (25 mL) icing sugar. 7. Whip cream with remaining sugar until it holds its shape. Fold into mascarpone along with pomegranate seeds, Spread over meringue. Roll up from the short side like a jelly roll. Decorate the plate with almond brittle (recipe follows). Cut in slices and serve. Almond Brittle: 1. Line a baking sheet with parchment paper. Combine sugar, corn syrup and water in a small, heavy-bottom saucepan and cook over medium-high heat for about 12 minutes or until syrup becomes an amber colour or until a sugar thermometer reads 320°F (160°C). The colour will darken once off the heat. 2. Quickly stir in almonds and pour onto prepared cookie sheet to cool and harden. Break into pieces and serve alongside the dacquoise.