Power of passion
- Level:
-
Medium
Vanilla Passion Jelly
Ingredients: Vanilla Passion Jelly
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300 gpassion fruit
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60 gsugar syrup (50/50)
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1 gvanilla bean
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10 ggelatin
Preparation: Vanilla Passion Jelly
Bring to boil all ingredients.
Add gellatin at the end.
Blitz with hand blender.
Pour into mold.
Light Power Milk Chocolate Mousse
Ingredients: Light Power Milk Chocolate Mousse
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60 gmilk
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100 gwhipping cream
Preparation: Light Power Milk Chocolate Mousse
Boil the milk and whipping cream in a pot.
Ingredients: Light Power Milk Chocolate Mousse
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1 gTonka beans
Preparation: Light Power Milk Chocolate Mousse
When it is boiling take off the stove, add the tonka bean and close the lid for the ingredients to infuse.
Ingredients: Light Power Milk Chocolate Mousse
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260 gegg yolks
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125 gsugar
Preparation: Light Power Milk Chocolate Mousse
When the ingredients have infused, remove the tonka bean, cool, and then measure the yolks, sugar and the milk and whipping cream into a pot.
Ingredients: Light Power Milk Chocolate Mousse
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20 ggelatin
Preparation: Light Power Milk Chocolate Mousse
Whip to a temperature of 84C and then remove from stove and add gellatin. Allow to cool to 40c
Ingredients: Light Power Milk Chocolate Mousse
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1000 gwhipped cream
Preparation: Light Power Milk Chocolate Mousse
Melt to 55C.
Mix together the crème anglaise and the whipped cream, and then after that mix together that mass with previously melted chocolate.
Soft Milk Chocolate Sponge
Ingredients: Soft Milk Chocolate Sponge
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300 gsugar
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315 geggs
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10 ginstant coffee
Preparation: Soft Milk Chocolate Sponge
Put eggs, sugar, and coffee to whip in a mixer.
Ingredients: Soft Milk Chocolate Sponge
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355 gbutter
Preparation: Soft Milk Chocolate Sponge
Melt to 55C.
Melt together with Chocolate.
Ingredients: Soft Milk Chocolate Sponge
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340 gflour
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3 gbaking powder
Preparation: Soft Milk Chocolate Sponge
Measure flour and baking powder in one bowl.
When the ingredients have been properly whipped take off mixer.
While mixing with a silicone paddle,pour the chocolate into the eggs and sugar mix.
When the ingredients have been properly mixed, add the flour and baking powder.
Pour the mass into a 60x40cm tray with baking paper.
Properly distribute with a palette knife and put to bake into the oven at 160C for 10 mins.
When it is done baking take out of the oven and let it cool down.
Callebaut Crunchy Layer
Ingredients: Callebaut Crunchy Layer
Preparation: Callebaut Crunchy Layer
Melt at 55C
Ingredients: Callebaut Crunchy Layer
Preparation: Callebaut Crunchy Layer
Measure into separate bowl
Ingredients: Callebaut Crunchy Layer
Preparation: Callebaut Crunchy Layer
Measure into separate bowl
Mix together the Chocolate, Feullatine and Praline Paste.
After mixing distribute and even out on the previously baked soft chocolate sponge with a palette knife.
Put to cool making sure that it is low enough temperature for the soft chocolate sponge and the crunchy to firmly connect.
Milk Chocolate Glaze
Ingredients: Milk Chocolate Glaze
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150 gwater
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300 gsugar
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300 gglucose
Preparation: Milk Chocolate Glaze
Bring to boil water, sugar and glucose
Ingredients: Milk Chocolate Glaze
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20 ggelatin
Preparation: Milk Chocolate Glaze
Add gelatin
Ingredients: Milk Chocolate Glaze
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200 gUHT whipping cream
Preparation: Milk Chocolate Glaze
Pour over chocolate and cream.
Mix it all well with a hand blender.
Ingredients: Milk Chocolate Glaze
Preparation: Milk Chocolate Glaze
Rest it overnight
Use at 34c
Assembly
Prepare the mould for the cake.
Pour the mousse into the mould 1/3rd
Put the previously frozen vanilla passion fruit jelly insert into the cake mould.
Fill the rest of the mould with mousse
Cut out the proper shape for the cake mould from the Chocolate Sponge and put it into the mould. (4.5cm in diameter)
Even over with a bit of mousse and put into freezer to cool and strengthen overnight at -15C.
When it has rested overnight take out of the mould, glaze, decorate and serve.
Moulds used:
Cake mould: SIlikoMart SF163
Insert mould: SilikoMart SF005
Ball decoration mould: Pavoni Italia PX4314
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