Even though this recipe didn’t exactly work, it brought to light several revelations that, taken together, made this whole failed attempt absolutely worth it. Before I go into what these revelations were though, there’s a few things I’d like to point out.
First is the fact that I’ve never made a gateau. I guess it was ‘a bit’ presumptuous to think that I could make a gateau without following a recipe; that I could make a rich chocolate gateau without using sugar, butter, or full fat (whipping) cream; that I could make a rich chocolate gateau using instead protein powders; that I could make a chocolate protein gateau that looked and tasted 100% like ‘real’ gourmet-style gateau; that I could make a gateau and have it turn out picture perfect on my first attempt.
What can I say though? Carrying out some experiments requires a bit of delusion sometimes – a bit of fearless conviction in ‘winging it’ as a methodology. Let me tell you what happened. It all began with me trying to make a crust.
1/2 cup rolled oats
1/2 cup ground almonds
1/2 cup vanilla whey
1 tablespoon almond butter
1/2 teaspoon toffee flavdrops
I blended all this together with a small amount of water and packing it down onto the bottom of a cake thing. I stuck this in the oven (at 160 C / 320 F) for 10 minutes and took it out before proceeding to make my filling – the actual ‘meat’ of the gateau.
This is where revelation #1 came screaming out at me (thanks to the gateau that Mr. Blumenthal’s cooked on How to Cook like Heston): Passionfruit + chocolate = MADNESS. Mount Olympus… fufffffffffff… I couldn’t believe it. I had never thought of combining those two ingredients and AAAAAAA!
1/2 cup strained passionfruits+milk+half-fat cream (to get this, I just put 1/4 cup of low-fat cream + 1/4 cup of whole milk in a pot with two scooped-out passionfruits. Right before the above was about to boil, I removed this from the heat and used a strainer to strain the passionfruit, leaving all the passionfruity liquid on a bowl.)
1/4 cup vanilla casein + water
2.5 tablespoons cocoa powder
4 squares 90% chocolate – melted
Mixed together in a bowl.
Macros per Serving (out of 4):
12g carbos (2g sugars/2g fiber)
14g fat (5g sat)
I added this chocolate creaminess to the crust, stuck in it the freezer, and waited 20 minutes before I took it out. BIG mistake, this was. I should have waited longer! Because it had definitely not frozen – it all just collapsed, revealing also way too much crust :-((( To sum it all up, here is a list of mistakes and revelations.
My ratio of crust to filling was off (I made way too much crush) + Not enough time in the freezer + Possible lack of egg in the filling + Possible lack of potential usage of powdered gelatine (so it definitely sets)?
Passionfruit simmered in cream/milk + melted chocolate = OMG!!!!! You should SERIOUSLY Consider adding this to Chocolate Protein Puddings and/or protein shakes because Oh, la, la, laaaa! + The crust, while not crunchy, was verrrrrrrrrrrry tasty and super easy, to say nothing of + the filling, even eaten solo, was out of this galaxy!