Aloe Vera Dessert

Name: Aloe Vera Dessert
Ingredients: 45 g Flour; 50 g Sugar; 5 g Matcha powder; 50 g Butter; 99 g Sugar; 220 g Almond paste (50%); 6 g Gelatine; 50 g Egg white; 1 g lime zest; 2 g Vanilla; 575 g cream 35% fat; 1 g Salt; 290 g Quark; 130 g Egg whites; 30 g Water; 80 g Whole eggs; 50 g Butter; 100 g Egg yolks; 130 g Fine granulated sugar; 50 g Plain flour; 250 g Lychee purée; 90 g Sugar; 25 g Cream powder; 50 g white chocolate 35%; 8 g Pectin NH; 0.5 units.items Vanilla bean; Flower pot; 2 g lime zest; Tequila; 14 g Lime juice

This Aloe Vera dessert recipe is featured in the Desserts masterclass (powered by Dobla) on June 9, 2020.

Ingredients

45gFlour

50gSugar

5gMatcha powder

50gButter

50gEgg white

1gSalt

99gSugar

6gGelatine

1glime zest

2gVanilla

575gcream 35% fat

290gQuark

30gWater

220gAlmond paste (50%)

130gEgg whites

80gWhole eggs

50gButter

100gEgg yolks

130gFine granulated sugar

50gPlain flour

25gCream powder

50gwhite chocolate 35%

Tequila

250gLychee purée

90gSugar

8gPectin NH

0.5units.itemsVanilla bean

2glime zest

14gLime juice

200galoe vera cubes

Flower pot

Tequila

Silicone mat deco leaf

Preparation

Mix the sugar, flour, matcha powder, and salt.
Brown the butter until light brown.
Heat the egg whites to 40°C.
Mix everything together and stencil into the desired template.

Soak the gelatin in cold water.
Heat 175 grams of cream and infuse with the vanilla and lime zest.
Strain and reheat the cream.
Dissolve the gelatin in it.
Mix the quark into the warm mixture.
Now add the remaining cream.
Mix well and let stand overnight.
Whip when needed.

Beat the almond paste until light together with the egg yolk and a whole egg by adding them one by one.
In another bowl, beat the egg white together with the sugar until stiff.
Melt the butter and dissolve the chocolate in it.
Make a mixture of the all-purpose flour and the custard powder and sift it.
Make the sponge by mixing the airy egg white together with the egg yolk and almond paste mixture.
Then add the chocolate and butter, and finally the custard powder and flour.
Bake the whole in a suitable mold at ± 190°C.
Marinate with liqueur after baking.

Heat the lychee puree together with the split vanilla bean and lime zest to 50ºC
After about 20 minutes, strain the aromatics from the puree
Mix the sugar with the pectin and add this to the mixture, along with the aloe vera cubes.
Bring the mixture just to the boil and then add the lime juice.
Divide the mango-vanilla compote.