Recipe

 Renu Paryani

JEWELLED FRUIT GATEAU

INGREDIENTS:
100 g/ 4 oz redcurrants
150 g/ 5 oz strawberries
150 g/ 5 oz kiwi fruit
150 ml/ 5 fl oz Sorbet Syrup
25 ml/ 1 fl oz kirsch

1.5 lbs Lemon Mousse
2 tbsps Decorating Chocolate
100 ml/ 4 fl oz Apple Jelly

1 plain Genoise Sponge
20cm/8” diam., 5cm/ 2” thick

Makes 1 gâteaux, 8 Servings
Preparation time 35min,
plus 2 hours freezing or 6 hours chilling

Preparing the fruit:
Place redcurrants in a bowl. Dice the strawberries and place in a bowl. Peel the kiwi fruit and cut 8 attractive slices from the middle, then halve these; dice the rest of the kiwi like the strawberries. Refrigerate all.

The Genoise Sponge:
Mix the sorbet syrup with kirsch. Use a serrated knife to cut two 5mm thick rounds from the sponge. Brush these with the kirsch- flavored syrup.

Assembling the gateaux:
Cover the cardboard cake base with cling film. Place a dessert ring the base and arrange 8 kiwi semi-circles against the Clingfilm to make a border inside the rings. Scatter one-third of the diced strawberries and kiwi and half the redcurrants into the ring. Then cover the fruit with a layer of lime mousse.

• Whisk sugar & eggs in a bowl. Stand the bowl in a hot water pan and whisk until mixture reaches 40°C.
• Remove the bowl from hot water and keep whisking for 5 minutes until well risen.
• Reduce mixer speed and whisk for 5 minutes until mixture has cooled and reached ribbon consistency.
• Sift in flour and fold in gently with a flat skimmer. Do not overwork it.
• Add the clarified butter now (optional).
• Divide the mixture in 2 slightly greased and floured cake tins or one large tin and bake immediately for 30-50 minutes.
• As soon as the sponge is cooked, unmould onto a wire rack and leave to cool completely. Give it 1/4 turn every 15min to prevent from sticking.

Lemon Mousse
5 eggs (separate the yellow)
½ pkt gelatine mixed with ½ cup water
300 gms fresh cream
350 gms sugar
½ cup hot water
2 Tbsp Lemon juice
4 drops lemon essence
• Beat cream with hand beater, add 150 gms sugar until fluffy but still liquidy. Keep refrigerated.
• Beat egg yellows with hand beater. Add hot water. Add 200gms sugar and keep on beating.
• Place the egg bowl in a pan of boiling water. Keep beating the eggs till creamy, fluffy like custard, with thicker consistency.
• Add lemon juice and lemon essence. Add gelatine syrup. If lumpy, pass thru strainer.
• Now slowly part by part add the Cream.