Ingredients

Chocolate mousse
high-fat dairy cream
1 cup
250 ml
8.25 fl oz
bitter chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg
1 pc
egg yolks
2 pc
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
water
2 Tbs
Passion fruit Bavarian cream
leaf gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
passion fruit puree
0.50 cup
125 ml
4.12 fl oz
egg yolks
2 pc
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
high-fat dairy cream
0.75 cup
200 ml
6.60 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Passion fruit jelly
passion fruit puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
glucose syrup
1 Tbs
leaf gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz

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.