Passion Fruit Delight
Passion Fruit Delight
Rated 5.0 stars by 1 users
Category
Desserts
Servings
12
Prep Time
3 hours
Cook Time
30 minutes
This tropical Passion Fruit Delight, makes it the perfect summer indulgence.
Author:Chef Bertrand Le Gallic
Ingredients
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40 gr Siebin Charlotte Neutral
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50 gr Water (approx. 20 – 25 °C)
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15 gr CapFruit Passion Fruit Puree
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250 gr Even Cream 35%
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115 gr Siebin Crème Brûlée
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230 gr Milk
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385 gr Even Cream 35%
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4 Eggs (Room Temperature)
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220 gr Sugar
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220 gr Butter
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170 gr Flour
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50 gr Cacao Barry Extra Brute Cocoa Powder 22-24%
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5 gr Baking Powder
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2 gr Salt
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4 Eggs (Room Temperature)
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220 gr Sugar
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220 gr Butter
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170 gr Flour
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Authentic Products Vanilla Extract With Seeds
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5 gr Baking Powder
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2 gr Salt
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200 gr Siebin Cristallissimo
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30 gr Water
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Pavoni Silicon Mould PAVOFLEX PX056
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Pavoni Silicon Mould PAVOFLEX PX002
Passion Fruit Mousse
Crème Brûlée
Chocolate Sponge Cake
Vanilla Sponge Cake
Cristallissimo coating
You Will Need
Directions
Passion Fruit Mousse
Whisk Siebin Charlotte Neutral mix into water (approx. 20 – 25 °C).
Add CapFruit Passion Fruit Puree.
Whip the Even Cream 35% and fold into the mixture.
Crème Brûlée
Heat up the milk and EVEN Cream 35%, in a pan to 80°C minimum.
Whisk in the Siebin Crème Brûlée mix
Fill approx. 30 gr crème brulée in the silicon mould (Pavoni PX002) and place it in the freezer for a minimum of 1 hour.
Chocolate Sponge Cake
Blend the room temperature butter with the sugar and add in the eggs slowly.
Mix the flour, baking powder and the cacao powder together and Sift the mixture into the butter-sugar mix
Place into mould and bake at 180°C
Cut sponges bases 3.75 cm to produce chocolate sponge crumbles
Vanilla Sponge Cake
Blend the room temperature butter with the sugar and add in the eggs slowly.
Mix the flour and baking powder together and Sift the mixture into the butter-sugar mix
Add in the Authentic Products Vanilla Extract With Seeds
Place into mould and bake at 180°C
Cut sponges bases 3.75 cm to produce vanilla sponge crumbles
Cristallissimo coating
Bring the water and the cristallisimo to boil.
Assembly
Pipe the passion fruit mousse into the Pavoni mold PX056
Press the chocolate sponge crumbles onto the crème brulée cylinder and place inside the mould.
Cover the mould with the vanilla sponge base, rest in fridge for min. 30 min, then freeze for min. 3h.
Remove from mould, cover with Siebin Cristallissimo coating
Decorate with passion fruit and pistachios as seen in the picture.
