Squash and Maple Jelly Cake
Prep. Time:
30 mins
Baking Time:
30 mins
Total Time:
60 mins
Serves:
6
Ingredients
Instructions
JELLY CAKE
Put the squash, plums, maple syrup, pine nut powder, rice flour and ginger syrup into a pan and cook really gently until the fruit is soft.
Add the egg and egg yolks and blend everything. Push the blended batter back through a sieve into a clean pan.
Add the agar-agar and heat really really gently until it begins to thicken but don't let the eggs cook.
Pour into oiled ramekins and cook at 350° F in a water bath for 30 minutes.
Leave to cool.
JELLY
Put the diced plums and the halved grapes into a pan. Heat the water and stir in the aronia berry powder until the powder is dissolved Add to the fruit with the maple syrup. Cook gently until the fruit is completely soft.
Stir in the agar-agar and bring briefly to the boil then stir for 2 minutes. Tip into silicon molds, or into a tin and leave to set.
SAUCE
Put the squash, wine and syrup into a pan and cook until the wine is reduced by half.
Blend to a puree, sift back into a clean pan.
Stir in the agar-agar, bring briefly to the boil, then leave to cool.
Assemble the jelly cake.
