Kulich with passion fruit cream
10 servings
150 minutes
Taras Kirienko, chef of the Touché wine bar, shared the recipe with us.
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 112 g
2
Pass the cottage cheese through a sieve.
- Curd cheese (tvorog): 190 g
3
Mix eggs and cottage cheese. Then, gradually stirring, add flour with baking powder and poppy seeds. Add butter.
- Chicken egg: 2 pieces
- Curd cheese (tvorog): 190 g
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
- Poppy seeds: 15 g
- Butter: 44 g
4
Knead the dough. Place it in a mold and bake at 160 degrees for 40-50 minutes.
5
Soak the gelatin in a small amount of water.
- Leaf (sheet) gelatine: 1 piece
6
Heat the cream to 83 degrees. Heat the passion fruit puree to 50 degrees.
- Cream: 300 ml
- Passion fruit puree: 100 g
7
Pour the cream and puree over the chocolate and blend, add gelatin. Blend again until the gelatin is fully dissolved. Leave in the fridge overnight. Then whip with a hand blender.
- White chocolate: 130 g
- Leaf (sheet) gelatine: 1 piece
8
Prepare meringue. Whip 50 grams of egg whites and 100 grams of sugar to stiff peaks in a water bath.
- Egg white: 50 g
- Sugar: 112 g
9
Make a hollow in the finished kulich and pour passion fruit cream into it.
10
Decorate the top of the kulich with meringue. Burn the meringue with a torch.
11
Sprinkle with hazelnuts, dried rose petals, and freeze-dried raspberries.
- Hazelnut: 6 g
- Dried rosebuds: 1 g
- Freeze-dried raspberries: 1 g
