Difficult
Makes: 30 Yield
Whimsical presentation and layers of flavor and textureWhimsical presentation and layers of flavor and texture
- Shelf life:
- 3 Days
- Conservation:
- Refrigerated
Containing: 5 Components
Passion Fruit Mousse
Ingredients: Passion Fruit Mousse
-
320 gBoiron Passion Fruit Puree
-
422 gheavy cream
-
12 gGold Gelatine Sheets (200 Bloom), Bloomed
Preparation: Passion Fruit Mousse
- Whip the cream to soft peaks
- Heat the passion fruit puree and dissolve the gelatin
- Pour the puree over the chocolate and mix until smooth. Cool down
- Fold into the semi-whipped cream and pipe into the half-sphere mold
- Clean all the surfaces of the mold using a spatula, cover it with oven paper and freeze
Tools
- Immersion blender
- Piping Bag
- Offset spatula
- Mixing bowl (s)
- Spatula
- Pot
Whipped Mascarpone
Ingredients: Whipped Mascarpone
-
600 gheavy cream
-
500 g
-
20 gvanilla bean
-
75 gConfectioners sugar
Preparation: Whipped Mascarpone
- Place all ingredients into a stand mixer bowl.
- Whip at medium-low speed until a smooth but firm texture is obtained.
- Store in a piping bag, refrigerated, until needed.
Tools
- Knife
- Piping Bag
- Bowl (s)
- Stand Mixer
- Whisk Attachment
- Large Spatula
Chocolate Moon Rocks
Ingredients: Chocolate Moon Rocks
Preparation: Chocolate Moon Rocks
- Melt the chocolate.
- Add feuilletine and mix.
- Form small pebble rocks on a Silpat and let set and store airtight.
Tools
- Spoon
- Bowl (s)
- Spatula
Passion Fruit Glaze
Ingredients: Passion Fruit Glaze
-
1000 gBoiron Passion Fruit Puree
-
500 gmirror glaze
-
45 gGold Gelatine Sheets (200 Bloom), Bloomed
Preparation: Passion Fruit Glaze
- Combine puree and mirror glaze, and bring to a boil. Add gelatin and mix until dissolved.
- Place into vacuum bags (1.5kg each) and store in the freezer until required.
- Warm up/defrost. Use at 25ºC (77°F)
Tools
- Spoon
- Bowl (s)
- Spatula
- Pot
- Vacuum bag (s)
Assembly and Plating
Ingredients: Assembly and Plating
-
Edible Flower Petals
-
24K Gold Leaf
Preparation: Assembly and Plating
- Place all the 5.5 cm diameter white chocolate discs on half-sheet pans. On top of each, place the glazed passion fruit mousse.
- Place around the white chocolate disc 3 pieces of edible gold and about 5 edible flower petals.
- Keep the finished decorated tray refrigerated until ready to plate.
- For Plating:
- Place 3 moon rocks at the base of the plate.
- Pipe the mascarpone cream around the moon rocks 2 inches tall, make sure to leave a hole in the middle to pipe the passion fruit gelee.
- Place an egg on top of each tower of mascarpone.
Tools
- Offset spatula
- Tweezers
- Plate
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