Talin World Chef Jonathan Hernandez!

Congratulations to Jonathan Hernandez!  His recipe below, Campfire Passion, won our 5th Talin World Chef competition!  Thanks to all the participants for their delicious desserts!

You can try Campfire Passion at home to judge for yourself!

Campfire Passion

by Jonathan Hernandez

Serves 6

Passion Fruit Batter

• ¼ Cup Butter
• ¼ Cup Rice Syrup
• 1 Egg
• 1 Tbsp Sugar
• ¼ Cup Passion Fruit Pulp (Defrosted)
• ½ Cup Flour
• 1 ½ Tsp Baking Powder
• 1 Tbsp Coconut Cream Powder

Oolong Fruit Batter

• ¼ Cup Butter
• ¼ Cup Rice Syrup
• 1 Egg
• 1 Tbsp Sugar
• 1 Tbsp Finely Crushed Oolong Tea
• ¼ Cup Disaronno (or alternative amaretto liquor)
• ½ Cup Flour
• 1 ½ Tsp Baking Powder
• 1 Tbsp Coconut Cream Powder

Apricot Topping

• ½ Cup Rice Syrup
• 1 Tbsp Brown Sugar
• ¼ Cup Almonds
• 3 Apricots

Vanilla Ice Cream.
Before starting:

1. Bring the Butter, Eggs and Passion Fruit pulp to room temperature.
2. Put Oolong tea in small container along with Disaronno, cover and let set in warm place.

Directions:

Step 1: Add butter to mixing bowl and whip slightly then add the rice syrup.
Step 2: Separate egg white/yolk adding egg white slowly to butter syrup mixture while whisking.
Step 3: In a separate bowl mix egg yolk and sugar.
Step 4: Stir passion fruit pulp into egg yolk/sugar mixture ensuring that the passion fruit pulp is room temperature.
Step 5: Sift/Mix flour, baking powder and coconut powder together.
Step 6: add flour mixture and passion fruit mixture to butter mixture.
Step 7: Line a 9×5 in pan/container with saran wrap and pour in batter.
Step 8: Put batter in freezer.

• For the Oolong batter repeat Steps 1 – 6 using the tea/liquor mixture INSTEAD of the passion fruit.
• Put Oolong batter in a pastry/zip bag and place in refrigerator until firm.
• Prepare a 9×9 inch baking pan with baking spray or butter and set in freezer until it is cold.
• Remove pan, passion fruit batter and Oolong tea batter from the freezer/refrigerator.
• Cut the passion fruit batter into ½ inch strips lengthwise.
• TIP: use hot water after each cut to achieve clean slices).

• Add strips to 9×9 in pan with ½ inch spacing between them and a fill in spaces with Oolong tea batter.
• IMPORTANT: Cover striped batter and set aside to bring to room temperature.

• Preheat Oven to 350°F, and then add batter for 28-35 min.
• During the baking time add ½ cup rice syrup, brown sugar, almonds and apricots to a pot on low-medium heat.
• Remove cake from oven and let cool for 5-7 min. cut cake against the stripes into 4×1.5 inch strips.
• Place a scoop of Ice Cream in center, lay cake strips over ice cream and then top with apricot topping.