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Recipe Step by Step
ALMOND SHORTCRUST PASTRY
120g room temp butter
2g fine salt
80g confectioner's sugar
30g almond flour
240g (60g + 180g) bread flour
As soon as the mixture is homogeneous, add the remaining 180g of flour in one go.
Spread the pastry to a thickness of 2.5mm between two guitar sheets. Store in the freezer.
Use a 4.5cm-diameter cutter to cut out disks, then bake in the oven for around 15 minutes at 310-320°F (155/160°C).
JIVARA 40% NAMELAKA
100g whole milk
3g gelatin sheets
160g JIVARA 40% chocolate
200g heavy cream 36%
Slowly combine with the melted JIVARA 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Mix using an immersion blender to make the emulsion perfect. Add the cold cream, still mixing.
Pour into 2.5cm small silicone half-sphere molds and freeze.
PASSION FRUIT INSPIRATION LIGHT MOUSSE
500g passion fruit purée
12g gelatin sheets
590g heavy cream 36%
Slowly combine this mixture with the melted PASSION FRUIT INSPIRATION couverture to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Pour immediately into the molds previously filled with JIVARA 40% namelaka and freeze.
PASSION FRUIT INSPIRATION GLAZE
50g grape seed oil
Assembly and finishing
Place the half-spheres of JIVARA 40% namelaka in SILIKOMART Multiflex 40ml cylindrical silicone molds. Pour in the PASSION FRUIT INSPIRATION light mousse until each mold is filled right to the top. Freeze.
Once frozen and turned out, pick up the little cakes from the top center so you can coat the sides with glaze and immediately cover them with grated coconut. Place each one on a disk of almond shortcrust pastry. Decorate the top with fresh passion fruit. Store in the refrigerator for 3 hours before use.