Tropical Rose | Okinawa Shikwasa Citrus & Passion Fruit Whipped Ganache

I’ve been traveling to Okinawa during the Golden Week in Japan and found these lovely fruit there, so I brought a whole suitcase of them back to Tokyo （＾ν＾）. There are also passion fruits in my home country but the ones in Okinawa hit different with less sourness but clearer flavor. Here’s my full recipe, hope you guys enjoy it !
Makes 6 servings (6.5 x 3cm mold)

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Vanilla Sponge
Ingredients:
• 1 egg yolk
• 6g sugar (for yolk)
• 1 egg white
• 16g sugar (for white)
• 15g cake flour
• 6g canola oil

Instructions:
1. Whisk the egg yolk with 6g sugar until pale and smooth.
2. Beat the egg white, gradually adding 16g sugar in 3 parts (every 30 seconds) at medium-low speed. Then beat at high speed for 1 minute until stiff peaks form. Finish by beating on low speed to stabilize the meringue.
3. Gently fold the yolk mixture into the meringue, being careful not to deflate the air.
4. Sift in the flour and fold gently until well combined.
5. Add vanilla and canola oil, fold again until smooth.
6. Bake at 190°C for 8–10 minutes or until lightly golden and spongy.
7. Let cool, then cut into rounds to fit the mold (6.5 cm diameter, 3 cm height).

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Shikwasa Jelly
Ingredients:
• 300ml pure shikwasa juice
• 100ml water
• 60g sugar (adjust depending on sourness)
• 8g powdered gelatin (increase if needed)
• 40ml cold water (to bloom gelatin)

Instructions:
1. Bloom the gelatin: Mix powdered gelatin with cold water, let sit for 10 minutes.
2. Mix shikwasa juice, water and sugar in a pot then bring to low medium heat.
3. Mix in bloomed gelatin
5. Mold the jelly: Pour into 4 round molds then place the sponge base on top.
6. Freeze overnight.

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Passion Fruit Whipped Ganache
Ingredients:
• 50g white chocolate
• 52g passion fruit puree (from 5 fruits)
• 3g powdered gelatin
• 9g cold water (to bloom gelatin)
• 25g heavy cream A (heated)
• 175g heavy cream B (cold)

Instructions:
1. Bloom the gelatin: Mix powdered gelatin with cold water. Let sit for 10 minutes.
2. Heat cream A and passion fruit puree: Bring 25g cream and 52g puree to 60–70°C.
3. Emulsify: Pour the hot mixture over 50g white chocolate. Stir until smooth. Add the bloomed gelatin and mix to combine.
4. Add cold cream B: When the mixture cools to about 30–35°C, add 175g cold heavy cream. Mix well until smooth.
5. Chill: Refrigerate overnight or at least 8 hours.
6. Whip: Before using, whip the ganache until soft peaks form.

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Assembly
Use a rose-shaped piping tip to pipe the ganache around the jelly and sponge base. Use a turntable for better control. Work on one entremet at a time and only remove from the freezer when ready to assemble.

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#baking #passionfruit #entremet #citrus #summerdessert #layeredcake #pastry

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