Logo World Chocolate Masters

Inspiring recipes :

Pastry

Tropical Passion

Paul Gregory, United Kingdom

Paul Gregory
Tropical Passion


Layered coconut, mango and chcoclate mousse with passion fruit jelly and a hint of rum.

Biscuit Base

Ingredients

  • 150 gr Ground almonds
  • 150 gr butter
  • 150 gr flour
  • 150 brown sugar
  • Cocoa butter Callebaut Mycryo

Method

Mix all of the ingredients together until a dough, then place in refrigerator. Crumble the mix into mould, cook at 160 °C. As you take out the oven sprinkle with Mycryo.

Coconut mousse

Ingredients

  • 200 gr coconut puree
  • 200 gr Italian Meringue
  • 120 gr whipped cream
  • 180 gr Mycryo Cocoa butter Callebaut "Mycryo"
  • 10 gr lemon juice

Method

Heat half of the coconut puree to 80 °C. Incorporate the Mycryo and mix with a whisk until melted. Add the remaining coconut puree and lemon juice, leave to one side. Place sugar into a pan and boil with a little water to 121 °C. Whisk egg whites until firm, add a little caster sugar to hold structure, then pour onto the boiled sugar. Cool mixture by whisking until luke war. Meanwhile, mix the cream to a soft peak and check coconut puree is now 18 °C. Fold 1/3 of cream into the coconut puree, fold in the Italian meringue and the remaining cream. Spoon onto cooked biscuit mix and level out with a palette knife.

Mango mousse

Ingredients

  • 200 gr mango puree
  • 200 gr Italian Meringue
  • 120 gr whipped cream
  • 180 gr Mycryo Cocoa butter Callebaut "Mycryo"
  • 10 gr lemon juice

Method

Heat half of the mango puree to 80°c. Incorporate the Mycryo and mix with a whisk until melted. Add the remaining mango puree and lemon juice, leave to one side. Place sugar into a pan and boil with a little water to 121 °C. Whisk egg whites until firm, add a little caster sugar to hold structure, then pour onto the boiled sugar. Cool mixture by whisking until luke war. Meanwhile, mix the cream to a soft peak and check mango puree is now 18 °C. Fold 1/3 of cream into the mango puree, fold in the Italian meringue and the remaining cream. Spoon onto cooked biscuit mix and level out with a palette knife. Place in freezer.

Chocolate mousse

Ingredients

Method

Pour the freshly cooked anglaise over the chocolate and Mycryo and leave to one side. Whip the cream to a soft peak. Check the chocolate mix is now at 35 °C, add the rum. Fold in a 1/3 of the whipped cream, fold in the 2/3 of cream, then fold in the last third of cream. Spoon over the coconut and biscuit. Then level out with a palette knife.

Passion fruit jelly

Ingredients

  • 500 gr passion fruit
  • 200 gr sugar
  • 18 gr gelatine

Method

Soak the gelatine in cold water, heat half of the puree with the sugar until 80 °C. Remove from cooker. Add drained gelatine and remaining puree. Set in mould.

Construction of cake

Melt passion fruit jelly and pour over mango mousse and place in the fridge until set. Reapeat Coconut recipe, once set remove mould. Add a coating of coconut mousse. Repeat the chocolate mousse recipe for the final layer. Spray with white and dark chocolate.



www.cacaobarry.com www.callebaut.com Carma
© DUO
Copyright © 2004 Barry Callebaut