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yellow fruit pie

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By

@delirec

View in original language

(Português)

90 min(s)

8 servings

Ingredients

• Dough: Almonds | 1 cup
• Dough: Rolled oats | 2 cup
• Dough: Pitted dates | 25 unit(s)
• Batter: Vanilla Extract | 2 teaspoon
• Dough: Unflavored coconut oil | 4 tablespoon
• Cream: Raw unsalted cashew nuts | 1 cup
• Cream: Coconut milk | 2 cup
• Cream: Cane molasses | 6 tablespoon
• Cream: Banana | 1 unit(s)
• Cream: Tonka bean | 1 unit(s)
• Cream: Lemon Juice | 2 tablespoon
• Cream: Unflavored coconut oil | 4 tablespoon
• Cream: Agar Powder (1 and 1/2 tsp) | 1 tablespoon
• Syrup: Passion fruit pulp (3/4 cup) | 180 ml
• Sauce: Mango | 1 cup
• Sauce: Pineapple | 1 cup
• Syrup: Water (1/2 cup) | 120 ml
• Syrup: Sugar (1/2 cup) | 8 tablespoon
• Syrup: Cornstarch | 1 tablespoon

Recipe

1. Beat all the dough ingredients in a food processor until you get a wet crumble. Transfer to a removable bottom shape and bake, for about 15 minutes, in an oven at 180 degrees, until it is firm. Reserve.
2. Mix all the ingredients for the cream, with the exception of the agar-agar and the water, and beat in a blender until you get a smooth cream.
3. In a small saucepan, add water and agar-agar powder, stirring constantly. Add this mixture to the blender cream and beat for a few more seconds.
4. Pour the cream over the base in the baking dish and put it in the fridge for a few hours.
5. For the syrup, blend the passion fruit pulp, half the mango, water and starch in a blender.
6. Take the pulp to a pan and add the rest of the mango, the pineapple and the sugar. Cook over low heat, stirring constantly until thickened. Take it to freeze and book.
7. When the pie filling is firm, finish with the yellow fruit syrup.
8. DeliRec in partnership with chef Ruan Felix.

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