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 freshen the palate.
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Difficult
Passion fruit crémeux
Ingredients: Passion fruit crémeux
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3.5 ozpassion fruit juice
Preparation: Passion fruit crémeux
Bring to the boil.
Ingredients: Passion fruit crémeux
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1.1 ozegg yolks
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1.1 ozfine 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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0.4 ozwater
Preparation: Passion fruit crémeux
Soak the gelatine in water and add.
Ingredients: Passion fruit crémeux
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1.4 ozsoftened 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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9.9 ozegg white
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5.3 ozsugar
Preparation: Chocolate sponge cake
Beat together.
Ingredients: Chocolate sponge cake
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7.8 ozegg yolks
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4.8 ozalmond powder
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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8.8 ozsyrup
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4.6 ozegg 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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2.2 lbwhipping 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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