Quesillo
de parchita
5-7 serves
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Ingredients:
Quesillo:
- 86g Passion fruit juice *
- 48g aquafaba
- 40g Olive Oil
- 195g Soy cream
- 170g Vanilla soy milk
- 3g Agar agar
- 15g Potato starch
- 35g Corn starch
- 60g Blond sugar
- 1/8 c/c Vanilla bean powder
Caramel:
90g Blond sugar
60g Water
10g Passion fruit seeds *
Kitchen Ustensils:
- 2 Pots
- Whisk
- Balance
- Bowl
- Hand blender
- Mesuring spoons
- Round shaped Mold or a pastry circle (for a 100°C temperature)
- Sieve
- Knife
- Cutting board
- Tablespoon
(*):
- For the juice, press the fruit’s pulp against a sieve with a spoon.
- The seed obtained will be used to decorate and give some flavor to the caramel.
For the caramel:
- Pour all the ingredients in the pot and cook them at low heat until caramelised (light brown colour).
- If you choose to use a mould you must pour the caramel in it before putting the quesillo’s mix.
- If you decide to use the pastry cercle you must pour the caramel at the end on the quesillo mix.
For the quesillo’s mix :
- In a bowl pour the passion fruit juice and add the oil little by little mixing with the manual blender to process an emulsion.
- In a pot pour the rest of the ingredients.
- Cook at slow heat, stop 2 min after the boiling point.
- Mix both mixtures with the manual blender.
- Finally pour the mixture into the mould or the bakery cercle.
- Let it cool in the fridge for 4h minimum.