Ingredients
Chocolate mousse
high-fat dairy cream
250ml
8.25fl oz
1cup
16.75tbsp
bitter chocolate
150g
5.25oz
0.60cup
10tbsp
egg
1pc
egg yolks
2pc
sugar
60g
2.10oz
4tbsp
water
2Tbs
Passion fruit Bavarian cream
leaf gelatin
6g
0.21oz
0.40tbsp
passion fruit puree
125ml
4.13fl oz
0.50cup
8.38tbsp
egg yolks
2pc
sugar
50g
1.75oz
3.35tbsp
high-fat dairy cream
200ml
6.60fl oz
0.80cup
13.40tbsp
powdered sugar
50g
1.75oz
3.35tbsp
Passion fruit jelly
passion fruit puree
150g
5.25oz
0.60cup
10tbsp
glucose syrup
1Tbs
leaf gelatin
6g
0.21oz
0.40tbsp
Method
Chocolate mousse
- Whisk the dairy cream until soft peaks. Let it stay. Melt the chocolate in the microwave, cool to 45C (115F).
- Put the egg and yolks in a mixer bowl.
- Put sugar and water in a saucepan. Boil the syrup to 115C (240F).
- Whip the eggs and trickle the sugar syrup while keeping whipping.
- Mix the dairy cream with the cooled chocolate and meringue!
- Put into glasses.
Passion fruit Bavarian cream
- Soak the gelatin in ice cold water.
- Put the egg yolks, sugar and puree in a saucepan and make custard. Temperature 85C (185F). Cool to 40C (105F), and add squeezed gelatin. Stir.
- Whip the dairy cream with the confectioners sugar until soft peaks and add to the cream. Stir until smooth!
- Put into glasses above the chocolate mousse.
Passion fruit jelly
- Soak the gelatin in ice cold water.
- Heat the puree and the glucose syrup and add squeezed gelatin.
- Let cool and put above the Bavarian cream.
