Ian's Passion Fruit, Lime and Ginger Patissiere Slice

Join the brilliant Ian Cumming (GBBO contestant from series 6) live from Cambridge who will teach you the skills you need to master his Passion Fruit, Lime and Ginger Patisserie Slices. 

This class takes place on Sunday 20th March at the following times: 

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2hours for this class.

Ian's recipe is a swiss roll creation filled with delicious raspberry cream and bavarois, creating the perfect layers within the sponge.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Ian, learning many tips and tricks a long the way as you perfect all the skills required to make Ian's delicious take on this beautiful Patiesserie Slice. Ian will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment:

Cardboard – Ian uses an old cereal packet 

9”x13” Baking Tray

Electric Whisk 

Baking Parchment

Spatulas 

Offset or Cranked Spatula

2 Small Pans 

Mixing Bowls

Zester / Grater  

Sieve

Aluminum Foil 

Muslin Cloth or Clean Kitchen Cloth

Ingredients:

For the Jaconde Sponge:

Cake Release Spray or Canola / Vegetable Oil 

2 Large Eggs*

55g (½ cup) Ground Almonds 

55g (½ cup) Icing Sugar

15g (2 tbsp) Plain Flour 

15g (1 tbsp) Caster Sugar

2 Large Egg Whites (save the Yolks) 

25g (2 tbsp) Unsalted Butter, melted

Pinch of Salt 

1tsp Vanilla

For the Ginger Pannacotta:

2 Leaves of Gelatine 

40ml (3 tbsp) Milk

40ml (3 tbsp) Juice from Stem Ginger Pot 

1 Ball 1 Stem Ginger, finely chopped

20g (2 tbsp) Caster Sugar 

Pinch of Salt

120ml (½ cup) Double / Heavy Cream

For the Lime Bavarois Mousse:

2 Leaves of Gelatine 

80g (⅓ cup) Caster / Superfine Sugar

50ml Lime Juice (1 or 2 limes) plus Zest or Lime Oil** 

Green Food Dye (optional)

75ml (⅓ cup) Milk 

2 Egg Yolks (reserved from sponge)

50g (¼ cup) Caster / Superfine Sugar 

Pinch of Salt

150ml (⅔ cups) Double / Heavy Cream

For the Passion Fruit and Orange Jelly:

2 Leaves Gelatine 60ml Orange Juice (approx. 

1 Large Orange)

5ml Passion Fruit Juice (3-7 Passion Fruits) 

20ml (1 ½ tbsp) Water

40-70g (¼ to ⅓ cups) Caster / Superfine Sugar

*1 Large Egg in UK = 1 Extra Large Egg in US

**If you like citrus flavours then I highly recommend buying the citrus oil collection made by Boyajian. It contains bottles of orange, lemon and lime oils.

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.