Easter Bread with Passion Fruit Cream
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
15
🍽️ Servings
10
Description
This recipe was shared with us by John Smith, the head chef of a popular American wine bar.
Ingredients
- Chicken Egg - 2 pieces
- Cottage cheese - 6.7 oz
- Sugar - 4 oz
- Wheat Flour - 5.3 oz
- Baking Powder - 0.4 oz
- Poppy seed paste - 0.5 oz
- White Chocolate - 4.6 oz
- Gelatin - 1 piece
- Passion Fruit - 3.5 oz
- Cream - 10 fl oz
- Rosebuds - 0 oz
- Hazelnut - 0.2 oz
- Freeze-dried strawberry powder - 0 oz
- Egg white - 1.8 oz
- Butter - 1.6 oz
Step by Step guide
Step 1
Beat the eggs with sugar.
Step 2
Pass the cottage cheese through a sieve.
Step 3
Mix the eggs and cottage cheese. Then, gradually stir in the flour mixed with baking powder and poppy seeds. Add the butter.
Step 4
Knead the dough. Place it in a baking dish and put it in the oven at 320°F for 40 to 50 minutes.
Step 5
Soak the gelatin in a small amount of water.
Step 6
Heat the cream to 181°F. Warm the passion fruit puree to 122°F.
Step 7
Pour the cream and puree over the chocolate and blend with an immersion blender, then add the gelatin. Blend again until the gelatin is fully dissolved. Leave in the refrigerator overnight. Then, whip with a hand blender.
Step 8
Prepare the meringue. Whisk 50 grams of egg whites and 100 grams of sugar over a water bath until stiff peaks form.
Step 9
In the finished kulich, make a small indentation and pour in the passion fruit cream.
Step 10
Decorate the top of the kulich with meringue. Use a torch to lightly char the meringue.
Step 11
Sprinkle with hazelnuts, dried rose petals, and freeze-dried raspberries.
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