Passion fruit and milk chocolate Easter delight
Easter calls for chocolate. In this dessert, Marc Ducobu incorporates a milk chocolate mousse made with a very caramelly milk chocolate. A passion fruit insert in the center adds sweet and sour fruity notes that freshens the palate.
- Level:
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Difficult
Passion fruit crémeux
Ingredients: Passion fruit crémeux
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100 gpassion fruit juice
Preparation: Passion fruit crémeux
Bring to the boil.
Ingredients: Passion fruit crémeux
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30 gegg yolks
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30 gfine sugar
Preparation: Passion fruit crémeux
Make custard. Leave to cool.
Ingredients: Passion fruit crémeux
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1 leaf/leavesgelatin
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12 gwater
Preparation: Passion fruit crémeux
Soak the gelatine in water and add.
Ingredients: Passion fruit crémeux
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40 gsoftened butter
Preparation: Passion fruit crémeux
Add and mix everything together.
Pour onto a baking sheet and cut into portions.
Chocolate sponge cake
Ingredients: Chocolate sponge cake
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280 gegg white
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150 gsugar
Preparation: Chocolate sponge cake
Beat together.
Ingredients: Chocolate sponge cake
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220 gegg yolks
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135 galmond powder
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35 g
Preparation: Chocolate sponge cake
Add and mix.
Bake at 190°C for 15-20 minutes.
Milk chocolate mousse
Ingredients: Milk chocolate mousse
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250 gsyrup
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130 gegg yolks
Preparation: Milk chocolate mousse
Add and leave to cool to 30°C.
Ingredients: Milk chocolate mousse
Preparation: Milk chocolate mousse
Melt and add.
Ingredients: Milk chocolate mousse
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1000 gwhipping cream
Preparation: Milk chocolate mousse
Whip and fold in.
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).
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