REYNOLD POERNOMO

GAIA GENOISE

created with L'OR Espresso Organic

SERVES 4

PREPARATION

Espresso Marinated Apricots

Combine all ingredients together and allow to marinate for 30-40 minutes.
Once marinated, strain liquid and set apricot aside.


Pistachio Genoise

  • 50g Pistachio paste
  • 75g White chocolate
  • 95g Unsalted butter
  • 60g Yolk
  • 20g Trimoline (or liquid glucose)
  • 100g Whites
  • 50g Sugar
  • 45g Flour
  • 35g Slivered pistachios

Preheat the oven to 165C.
Transfer yolk and trimoline to a stand mixer and whisk until fluffy.
In a separate bowl whisk whites and sugar together to make a meringue.
Meanwhile, melt the butter, chocolate and pistachio paste together in a microwave safe bowl.
Once melted slowly whisk into the yolk mixture, then fold in the meringue.
Then fold in the flour until well combined.
Pour mixture into a 10cm springform cake tin that is lightly oiled, filling only ¾ of the way.
Then sprinkle pieces of marinated apricots on top (they will sink in once cooked).
Lastly sprinkle slivered pistachio on top and bake in the oven for 15-20 minutes or until the
skewer comes out clean.
Once cooked, remove from the tin and allow to cool before serving.


Coffee Salted Caramel


Combine glucose (A) with cream, shot of L’OR Espresso Organic (A) and salt in a pot and bring to a simmer.
Meanwhile combine sugar with glucose (B) in another pot and caramelise to a temperature of 182C.
Slowly whisk in the butter until melted then whisk in the hot cream mixture to the caramel and allow to boil, continue to cook until viscous. Then lastly add in the extra shot of L’OR Espresso Organic (B) into the caramel, whisk until emulsified then set aside until cool.

To serve, drizzle the caramel sauce over the pistachio genoise cake and serve immediately.

Best enjoyed with some cold ice cream and a cup of L’OR Espresso Organic.