ALMOND SHORTCRUST PASTRY
- 120g Butter
- 2g Fine salt
- 80g Confectioner's sugar
- 30g Almond flour
- 50g Eggs
- 240g Bread flour (60g + 180g)
- First mix the tempered butter, fine salt, confectioner's sugar, almond flour, egg and 60g of flour. As soon as the mixture is homogeneous, add the remaining 180g of flour in one go. Spread the pastry to a thickness of 2.5mm between two guitar sheets. Store in the freezer. Use an 4.5cm-diameter cutter to cut out disks, then bake in the oven for around 15 minutes at 310-320°F (155/160°C).
JIVARA 40% NAMELAKA
- 100g Whole milk
- 5g Glucose
- 3g Gelatin sheets
- 160g JIVARA 40%
- 200g Heavy cream 36%
- Heat the milk with the glucose, then add the rehydrated gelatin. Slowly combine with the melted JIVARA 40% to obtain a smooth, shiny, elastic texture - this is a sign that you are starting to make an emulsion. Mix using an immersion blender to make the emulsion perfect. Add the cold cream, still mixing. Pour into 2.5cm small silicon half-sphere molds and freeze.
INSPIRATION PASSION FRUIT LIGHT MOUSSE
- 500g Passion fruit puree
- 12g Gelatin sheets
- 590g Heavy cream 36%
- 375g INSPIRATION PASSION FRUIT
- Heat the passion fruit puree to 175°F (80°C) and add the rehydrated gelatin. Slowly combine this mixture with the melted INSPIRATION PASSION FRUIT couverture to obtain a smooth, shiny, elastic texture - this is a sign that you are starting to make an emulsion. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Pour immediately into the molds previously filled with JIVARA 40% namelaka and freeze.
INSPIRATION PASSION FRUIT GLAZE
- 500g INSPIRATION PASSION FRUIT
- 50g Grape seed oil
- Melt the fruit couverture at 105°F (40°C) and add the grape seed oil. Use at 95°F (35°C).
ASSEMBLY
Place the half-spheres of JIVARA 40%namelaka in 40ml cylindrical silicone molds. Pour in the INSPIRATION PASSION FRUIT light mousse until each mold is filled right to the top. Freeze. Once frozen and turned out, pick up the little cakes from the top center so you can coat the sides with glaze and immediately cover them with grated coconut. Place each one on a disk of almond shortcrust pastry. Decorate the top with fresh passion fruit. Store in the refrigerator for 3 hours before use.
