Ecuador verrine

The round taste of Ecuador - Callebaut's Single Origin Chocolate originating from the cradle of exciting varieties and flavours - opens up plenty of pairing opportunities. Callebaut® chef Mathieu Dierinck took the challenge and combined it with coconut, passion fruit, almond and pineapple. The resulting verrine brings you straight to tropical atmospheres.
Level:
Medium

Passion fruit ecuador ganache

Ingredients: Passion fruit ecuador ganache

  • 100 g
    passion fruit puree
  • 75 g
    water
  • 53 g
    invert sugar
  • 27 g
    powdered milk

Preparation: Passion fruit ecuador ganache

Mix together and heat up to 60°C

Ingredients: Passion fruit ecuador ganache

Preparation: Passion fruit ecuador ganache

Soften 1:6 gelatine 180 Bloom in 5:6 water. Melt chocolate, pour previous mixture onto both ingredients and emulsify.

Ingredients: Passion fruit ecuador ganache

  • 365 g
    35% cream

Preparation: Passion fruit ecuador ganache

Add and leave to crystallise in refrigerator overnight. Whip with a whisk.

Passion fruit apricot jelly cubes

Ingredients: Passion fruit apricot jelly cubes

  • 854 g
    passion fruit puree
  • 519 g
    apricot puree
  • 251 g
    invert sugar
  • 352 g
    caster sugar
  • 23 g
    NH pectin

Preparation: Passion fruit apricot jelly cubes

Boil together at 105°C, pour into a 1-cm high frame and leave to set in refrigerator. Cut into cubes.

Almond chocolate biscuit

Ingredients: Almond chocolate biscuit

  • 430 g
    almond paste
  • 210 g
    egg yolks
  • 150 g
    whole egg(s)

Preparation: Almond chocolate biscuit

Mix together.

Ingredients: Almond chocolate biscuit

  • 250 g
    egg white
  • 200 g
    caster sugar

Preparation: Almond chocolate biscuit

Whip together into a firm mixture.

Ingredients: Almond chocolate biscuit

Preparation: Almond chocolate biscuit

Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture.

Ingredients: Almond chocolate biscuit

Preparation: Almond chocolate biscuit

Mix into previous mixture, followed by the remaining egg white mixture. Pour into a frame and bake at 170°C for 45 minutes.

Coconut pineapple espuma

Ingredients: Coconut pineapple espuma

  • 200 g
    coconut puree
  • 200 g
    pineapple puree
  • 30 g
    invert sugar

Preparation: Coconut pineapple espuma

Mix together.

Ingredients: Coconut pineapple espuma

  • 20 g
    gelatin mass

Preparation: Coconut pineapple espuma

Dissolve 1:6 gelatine in 5:6 water and add to previous mixture. Pour into a siphon and charge with two cartridges. Leave to rest for 2 hours before using.

Pipe passion fruit Ecuador ganache and dispense coconut pineapple espuma into the verrine of your choice. Then decorate with pieces of almond chocolate biscuit and passion fruit apricot jelly cubes.