Delicioso da Ilha: Caramelized honey cake, served on top of passion fruit jelly mix and banana and chocolate mikado   

10 YO Boal or Medium Sweet Madeira Wine

Preparation time: 15 minutes

Cooking time: 10 minutes

 

Ingredients:

3 honey cakes

1dl of milk

250g of sugar

500g of passion fruit pulp

4 spoonfuls of agar-agar

1 lime zest and juice

1.5 cl of passion fruit juice concentrate

10 brick pastry

50g of butter

150g of banana

50g of dark chocolate

 

Preparation:

Heat up the pulp, the passion fruit concentrate and the lime juice and zest at 80ºC. Add the agar-agar jelly and boil for 5 minutes. Cool in rectangular tray.

Cut up the honey cake in rectangular shape, put into milk and caramelise the cake on both sides, then let it cool over a silpat.

Moisten the rest of the caramel with the milk, then set aside for decoration.

Grease the brick pastry with liquid butter, add slices of banana and grated chocolate, then wrap to form small rolls. Bake in the oven at 220ºC for 3 minutes.

Serve the slice of honey cake on the passion fruit jelly mix; decorate with the chocolate and banana mikado, fresh mint leaf and with the caramel sauce.

 

Chef Yves Gautier

Hotel Quinta do Furão

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