Resources Levy

Feijoa Canape

Ingredients

  • 150g Feijoa Puree
  • 125g Sugar
  • 30g Glucose or honey
  • 4pce (10g) Gelatine Leaves

Method

  1. Soak gelatine in cold water
  2. Bring sugar, feijoa and glucose to a boil
  3. Drain gelatine and melt into mix, strain
  4. Whisk in a machine until fluffy, spread out on greased baking paper.  Or pipe out into dome shapes
  5. Leave to set, fold in icing sugar

     Canape assembly

  1. Place a Breton biscuit on bottom
  2. Slice a fresh feijoa about 4mm thick and cut it with the same size cutter as for the base
  3. Pipe some custard and place a marshmallow on top
  4. Decorate with white chocolate garnish (optional)