Tag: Tropical

Tropical Tart – Recipe 's tropical tart – Italian Cuisine

Whip the eggs with sugar and vanilla, then add oil and milk a little and finally sifted flour and baking powder.

Grease and flour the smart mold, pour the mixture into it and cook for about 20 minutes in a convection oven preheated to 180 ° C, then take it out of the oven and let it cool.

Meanwhile prepare the custard: whip the egg yolks with the sugar, then add the sifted flour and finally add the milk flush, then add the lemon peel (whole, not grated) and cook over low heat, stirring constantly, to obtain a thick cream, then remove from heat.

Peel the fruit and cut it (the banana is halfway along, kiwi and orange into wedges).

Once cold, turn out the base gently and turn it upside down on the serving plate.
Fill the groove with the still warm cream and level the surface well, then arrange the fruit forming the palms, as in the photo.
The tropical tart is ready: if you don't serve it right away, sprinkle it with a little lemon juice to prevent the fruit from blackening.

Tropical Cheesecake Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g mango pulp
250 g creamy fresh cheese
150 g dry biscuits
150 g Greek yogurt
75 g melted butter
10 g gelatine in sheets
3 pcs of passion fruit
sugar
edible flowers
saffron powder
salt

Duration: 2 h 50 min

Level: Easy

Dose: 6 people

For the tropical cheesecake recipe, blend the biscuits finely, mix them with the melted butter and a pinch of salt. Spread the mixture on the bottom of a hinged mold (ø 20 cm, h 3 cm) lined with baking paper and press it with a grinder to obtain a uniform base. Let it rest in the refrigerator for 30 minutes. Soak the gelatin in cold water. Blend the mango pulp and sieve it. Open the passion fruits and sieve the pulp, obtaining about 45 g of juice. Put it in a saucepan with the mango pulp and 25 g of sugar and heat the mixture until it is warm enough to melt the sugar (50-60 ° C). Turn off and add 1/2 sachet of saffron and the squeezed gelatin, stirring so that it melts. Let it cool to room temperature. Mix the cheese with the yogurt, 2 tablespoons of sugar and the fruit mixture and pour it into the mold, over the biscuit base. Let it cool in the refrigerator for at least 2 hours. Turn out the cake and decorate with fresh and dry flowers to taste.

Recipe Tropical cake with green tea – Italian Cuisine

Ingredients

650 g chestnut cream
a mango
140 g sugar
120 g fresh cream
120 g kumquat
100 g butter
60 g flour 00
50 g orange honey
40 g almond flour
5 g pectin for jams
6 fruits of passion
2 eggs
matcha powder tea
salt

Duration: 1 h 45 min

Level: For experts

Dose: 8 people

For the recipe for tropical green tea cake, whisk the butter with 80 g of sugar and a pinch of salt for 5-6 minutes, then incorporate one egg at a time, continuing to mix with the whisk for another 5 minutes, until you get
a well-blended compound. Add a teaspoon of matcha tea
and mix again; united, finally,
the 00 flour and the almond flour, stirring briefly.
Coat the bottom of a mold
hinged (diameter 20-22 cm) with paper
from oven, butter it and flour it; fill with the mixture and bake
at 160 ° C for 25-30 minutes. Let it cool.
For chestnut mousse: whip the cream and mix it with chestnut cream; Transfer to a pastry bag and allow to cool in the refrigerator for 30 minutes.
For the tropical compote: Pass the pulp of passion fruit into a strainer: you will need to get about 80 g of juice. Peel the mango and cut it into slices; keep 2-3 aside and cut the other pieces into small pieces. Wash the kumquats and cut them into slices; keep some slices aside.
Add the others to the passion fruit juice and the pieces of mango and cook everything in a saucepan over low heat for 25 minutes with orange honey, pectin and 60 g of sugar, then let cool and blend to obtain a compote.
Spread two thirds of fruit compote on the cake and cover with small tufts of chestnut foam; complete with the slices of fruit kept aside and tufts of compote. Decorate as desired with whipped cream, mint leaves, almond slivers and chopped marron glacé.