Chocolate mousse, sabayon, marshmallow and passion fruit

For this recipe, chef Lieven Lootens found inspiration in South Africa. He uses ostrich eggs and the typical South African Amarula liqueur, made from the fruits of the elephant tree, for the sabayon. Sure you can replace the ostrich eggs with regular ones. The taste sensation you'll create with this recipe touches every taste bud. The fruity acidity in combination with the overwhelming chocolate flavours works extremely well.

Level:: Difficult

500 g

milk
9 g

gelatin leaves
200 g

coconut cream

Heat 100 g of the milk (40°C) and dissolve the gelatine in it.
Beat at high speed in the Kitchen Aid and pour in the rest of the milk (pre-cooled at 4°C).
Beat for 10 minutes into a light, firm foam.
Mix in the coconut cream (sweetened and pre-cooled at 15°C).
Spread out on a tray in a thick layer (ca. 2 cm).

500 g

milk
9 leaf/leaves

gelatin
1 spoon(s)

curry powder
1 spoon(s)

turmeric
100 g

mango coulis
50 g

passion fruit coulis
50 g

sugar

Heat 100 g of the milk (40°C) and dissolve the gelatine in it.
Beat at high speed in the Kitchen Aid and pour in the rest of the milk (pre-cooled at 4°C).
Beat for 10 minutes into a light, firm foam.
Mix in the spices, the coulis and sugar.
Pour on top of the first layer and spread out gently.
Put away in the fridge.
Top with curry powder.

95 g

butter
55 g

sugar
35 g

egg white
135 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
2 g

sea salt

Beat the butter with half of the sugar, and mix in cocoa powder and salt.
Beat the egg whites and eventually add the rest of the sugar and the sugar-cocoa powder mixture.
Spread on a baking tray and bake at 160°C during 12 minutes.

240 g

whole egg(s)
285 g

mango puree
285 g

passion fruit puree
220 g

icing sugar
245 g

butter

Mix the eggs with both coulis. Add in the sugar and mix with the blender.
Heat while stirring to 83°C.
Remove from the heat. Leave to cool to 65°C and mix in lumps of butter.
Mix well for at least 5 minutes.

8 piece(s)

egg white
100 g

sugar
400 g

Callebaut 811
800 g

40% cream

Beat the egg whites and – when firm – add in the sugar while beating further.
Beat the cream until lightly firm.
Melt the chocolate.
Mix the mango-passion mix with the cream and half of the egg whites.
Add this mixture to the melted chocolate.
Finally mix in carefully the rest of the egg whites.

240 g

whole egg(s)
285 g

mango puree
285 g

passion fruit puree
220 g

icing sugar
245 g

butter

100 g

ostrich egg yolk
100 g

Amarula liqueur
100 g

milk

Mix the ingredients.
Beat into a sabayon over a medium heat.

Arrange a layer of chocolate mousse with passion fruit at the bottom of an ostrich egg (cut halfway). Arrange some cubes of marshmallow next to the mousse together with some drops of coulis and some chocolate crumble. Finally serve a spoon of warm sabayon over it.