Passionfruit Mousse Cake
Ingredients
- passion fruit puree
- sugar ⓘ
- gelatin ⓘ
- corn syrup ⓘ
- egg ⓘ
- light brown sugar ⓘ
- milk chocolate ⓘ
- egg white ⓘ
- bitter chocolate
- chocolate meringue
- lime ⓘ
- biscuit joconde
- red coloring
- butter ⓘ
- apricot puree
- vanilla bean
- water ⓘ
- chocolate biscuit ⓘ
- mango ⓘ
- passion fruit mousse
- all-purpose ⓘ
- percent
- egg yolk ⓘ
- cocoa powder ⓘ
- heavy cream ⓘ
- chocolate spray
- cocoa butter ⓘ
- almond flour
Instructions
- Assembly: Line 2 (6-inch) ring molds with acetate band.
- Line rings with strips of biscuit joconde.
- Place a circle of chocolate biscuit on bottom of rings.
- Divide mango filling between rings.
- Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc.
- Fill rings with mousse and freeze for 15 minutes.
- Top with additional mousse and freeze.
- Unmold and spray with chocolate and refrigerate.
- Chocolate biscuit: Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes.
- Gradually add yolks and eggs, continue to mix until combined.
- Add warm chocolate.
- Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks.
- Fold egg whites into chocolate mixture.
- Spread onto 2 sheet pans lined with parchment paper.
- Bake in a preheated 375-degree oven for 9 minutes.
- Cool and cut into 5 1/2-inch circles.
- Biscuit joconde: Combine almond flour, confectioners sugar and flour.
- Add eggs and whip on high speed for 10 minutes.
- In a separate bowl, whip egg whites to soft peaks.
- Gradually add sugar and whip to medium peaks.
- Fold in egg whites.
- Spread onto 2 parchment lined baking sheets.
- Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
- Chocolate meringue: Whip egg whites to soft peaks.
- Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks.
- Fold in cocoa powder.
- Pipe 8 spiral 6-inch circles onto parchment lined baking sheet.
- Bake in a preheated 212-degree oven for 1 hour.
- Cool and spread both sides with cocoa butter.
- Passion fruit mousse: Whip egg whites into soft peaks.
- Cook sugar, corn syrup and water until 240 degrees Fahrenheit.
- Slowly add sugar and continue to whip on high speed into stiff peaks, set aside.
- Combine purees and bring to a boil.
- Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream.
- Fold remaining cream into egg whites.
- Fold mixtures together and use immediately.
- Mango filling: Combine mango and lime juice, set aside.
- Caramelize sugar, add butter, mango and vanilla.
- Saute for 2 minutes, cool completely.
- Chocolate spray: Combine warm cocoa butter and coloring.
- Pour over chocolate and stir.
- Strain and place in spray gun, use immediately.
Nutrition & Diet Analysis (per serving)
1544
kcal
77% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).