Granadilla in two forms means double the fruitiness in this striking Granadilla jelly shortbread sandwich.
Granadilla jelly shortbread sandwich
- 100g butter
- 50g icing sugar
- 1 large egg yolk
- 5ml (1 tsp) vanilla extract
- 150g cake flour
- 180ml fresh granadilla juice (not pulp)
- 180ml sugar syrup (see Cook’s Tips below)
- 4 gelatine leaves
- 250ml (1 cup) milk
- 8 large egg yolks
- 300g castor sugar
- 250ml (1 cup) fresh granadilla juice
- 4 gelatine leaves
- 500ml (2 cups) fresh cream, beaten
For the pastry, cream the butter and add the icing sugar. Mix in the egg yolk and vanilla extract, then sift in the flour. Mix to a dough, wrap in plastic wrap and chill in the fridge for about 2 hours.
For the jelly, bring the granadilla juice and sugar syrup to a boil, then stir in the gelatine leaves. Pass the mixture through a sieve and pour into a container. Let it cool, then refrigerate until set.
For the mousse, heat the milk to a simmer in a saucepan.
Whisk the egg yolks and sugar together in a heatproof bowl, then add the granadilla juice. Whisk in the warm milk.
Bring a pot of water to a slow simmer, place the bowl over it and stir until the mixture thickens. Stir in the gelatine leaves.
Strain the mixture through a sieve and place in the fridge. When it is almost set, whisk in the cream, spoon it into a mould and refrigerate until set.
Preheat the oven to 180°C. Lightly grease a loaf tin. Spoon the dough evenly into the tin and bake for 15 minutes. Remove from the oven, let it cool and slice thinly to size (see Cook’s Tips below).
Cut the mousse and jelly into slices to match the size of the pastry slices. Place a pastry slice on a serving dish and top with a mousse slice. Chill to set. Add a jelly slice and chill to set. Add a mousse slice and chill to set. Finish with a slice of pastry and serve.
For the sugar syrup, heat equal amounts of sugar and water, and stir until the sugar has dissolved. Cool until needed. Plan beforehand how big your sandwich must be and slice the pastry, custard and jelly accordingly. Use fresh granadilla juice. Tinned juice or pulp will make the jelly yellow. It is important to chill the mousse and jelly during assembly, otherwise they will melt into each other.