Recipes: La Brésilienne - Sergio Shidomi

1. Bring apricot passion jelly to a boil, then pipe into tubes up to 22cm high, and freeze.

1. Whip the egg yolks, eggs, and sugar to ribbon stage.
2. Whip the egg whites and sugar to soft peaks meringue.
3. Spread into 1 full sheet tray and bake at 170°C in convection oven for 8-10 minutes.
4. Cut ladyfinger cake 9.5cm x 22cm then wrap around apricot passion jelly.
5. Trim the ends to make it 21cm long, return to freezer.

1. Bring to a boil

1. Sift flour, salt, rice flour together twice.
2. Cream butter, sugar and zest for 2 min on medium speed.
3. Add flour to butter and mix until blended. Let rest in fridge.
4. Roll out shortbread to 5mm high, trim with cutter 7cm x 21.5cm
5. Bake at 160°C in a convection oven for about 12 min
6. Once cooled, brush entire shortbread with dark chocolate

1. Spread thin layer of cara krakine  (3mm), sprinkle fleur de sel
2. Cut with mould 23cm x 4.5cm, and freeze

1.Cook cream, water, sugar, glucose and cocoa powder to 103°C.
2. Add bloomed gelatin at 60°C

1. Make crème anglaise, then split in 3 bowls (165g, 165g, 132g)

1. Cast thin dark chocolate shells with Guayaquil dark chocolate.
2. Incorporate the warm crème anglaise with the gelatin, passion fruit reduction, and chocolates.
3. Pipe into thin chocolate shells and freeze

1. Mix the warm crème anglaise with the bloomed gelatin, adding in the chocolates, then folding in the cream.
2. Fill the 4.5cm x 23cm x 4.5cm frame half way with milk/dark bavarian, then freeze for 8-10 min.
3. Brush the jelly-sponge roll with passion fruit syrup, place inside frame.
4. Top with the milk/dark bavarian, place the cara krakine layer on top, then freeze.

1. Mix the warm anglaise with the chocolates, then folding in the cream.
2. Place the chocolate covered shortbread in the bottom of the 8cm x 23cm x 2.5cm frame, and fill with the dark bavarian; freeze.