Name: Dirty Passion
Yield: Serves 4
Cuisine: Asia
Ingredients: 200 g (7 oz/2 cups) almond meal; 125 g (4½ oz) caster (superfine) sugar; ½ teaspoon salt; 250 g (9 oz) unsalted butter; 375 g (13 oz) cold unsalted butter, cut into 1.5 cm (⅝ inch) cubes; 250 g (9 oz) caster (superfine) sugar; 150 g (5½ oz) liquid glucose; 400 g (14 oz) digestive biscuits, whizzed in a food processor to crumbs; 300 ml (10½ fl oz) coconut water (the liquid inside a young coconut); 220 g (7¾ oz/3⅓ cups) dried shredded coconut; 7 egg yolks; 140 g (5 oz/42/3 cups) cornflakes, whizzed in a food processor to crumbs; 100 g (3½ oz) caster (superfine) sugar; 3 tablespoons squid ink; 160 ml (5¼ fl oz) passionfruit pulp (no seeds); 230 ml (7¾ fl oz) coconut cream; 5 egg yolks, lightly beaten; 300 g (10½ oz) dark chocolate, chopped; 325 g (11½ oz) egg whites; 2 eggs; 250 g (9 oz/2 cups) drinking chocolate powder

Preparation info

Serves
4

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

This dessert got its name because, at the time, all of the other desserts at Ms G’s had a special name so we had to come up with something good for this one. ‘Dirty’ because there is a soil-type mixture on the plate and ‘passion’ because of the passionfruit curd hidden underneath the dirt. It’s not rocket science.