To evolve in a space where the West meets Asia, where the two comes together for a

cuisine in a perfect balance of tastes & textures!

Soft Passion Cake Tutti Frutti with Curry Ice-cream

Soft Passion Cake Tutti Frutti with Curry Ice-cream

Ingredients : 

Passion cake: Passion fruit juice: 80g /  Fresh cream: 120g / Eggs: 2 / Sugar: 30g / Flour: 40g / Butter: 80g.

Curry Ice-cream: Egg yolks: 8 / Milk: 500g / Sugar: 500g / Icing sugar: 50g / Whipping cream: 500g / Curry powder: 50g.

Decoration: Lemongrass stick / Turmeric power / Diced fruit. 

Preparation :

Passion cake:

- Melt the butter in a bain-marie.

- Whip the fresh cream.

- Beat the eggs with sugar, flour, butter and passion fruit. Add whipped cream and 80 g of diced fruit. Mix.

- Pour into 4 moulds. Cook in the oven for 15-20 minutes at 180-200ºC

- Turn the cakes out of the moulds, put diced fruit around the cakes then 1 scoop of curry ice-cream on top.

- Decorate with lemongrass and curry powder.

Curry Ice-cream:

- Mix the sugar and icing sugar (1)

- Add the stabilizer to the milk then bring to the boil. (2)

- Pour (2) slowly into (1) and mix everything together.

- Cook over a low heat (proceed as for custard).

- Let cool, add curry powder and turn into an ice-cream machine.