Squash and Maple Jelly Cake
Prep. Time:
30 mins
Baking Time:
30 mins
Total Time:
60 mins
Serves:
6
Ingredients
JELLY CAKE
280 g butternut squash, peeled and diced
70 g ripe plums, diced
2 tablespoons maple syrup
40 g pine nuts, ground to a powder
30 g rice flour
2 egg yolks plus 1 whole egg
15 g agar-agar
1 teaspoon ginger syrup
FRUIT JELLY
300 g ripe fresh plums
300 g red grapes
20 g aronia berry powder
300 ml water
1 tablespoon maple syrup
2 heaped tablespoons agar-agar
SQUASH SAUCE
140 g diced butternut squash
1 cup wine
2 tablespoons maple syrup
1 tablespoon agar-agar
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.
Pantry Essentials required by this recipe
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