Entremets Drop of Passion, characterized by the taste of the passion fruit and a cheesecake cream filling.
A mousse made with Chocolate Inspiration Passion by Valrhona and a passion fruit jelly to enrich even more the flavor.
A soft and sweet coconut biscuit to balance flavors and textures.
Entremets Drop of Passion …… a dessert to be discovered.
Coconut biscuit Entremets Drop of Passion
Ingredients
Coconut biscuit
Cheesecake filling
Passion fruit jelly
Mousse Inspiration Passion
Yellow mirror glaze
Instructions
Heat fan oven at 320F - 160°C.
Whip egg whites with sugar.
Add whole eggs, egg yolks, flour and shredded coconut and mix to combine.
Then, add cold melted butter.
Spread the mixture ½ cm thick on a baking tray lined with baking paper and bake for 15 minutes.
With a 6 inches - 16 cm pastry ring, cut a disc and set aside.
Cheesecake filling
Place cream cheese in a bowl and set aside.
Soak gelatin leaves in cold water.
Heat the first amount of cream with sugars.
Add wringed gelatin sheets and stir to melt.
Pour the mixture over the crem cheese into 3 batches and gently mix with a whisk to combine.
In the bowl of a stand mixer, pour the remaining heavy cream (II) and whip until soft peaks form.
Gently add the whipped cream to the cheese mixture in 3 batches.
Pour the mixture in a pastry bag and lay an even layer, 1.5 cm thick, in a 6 inches - 16 cm pastry ring or silicone mould.
Smooth the top with a small spatula.
Chill then freeze.
Passion fruit jelly
Soak gelatin leaves in cold water.
In a small saucepan, heat an amount of fruit puree, add sugar and dextrose and stir to melt.
Add wringed gelatin sheets, stir to melt, then add the remaining fruit puree and stir to combine.
Pour the mixture over the frozen cheesecake layer and freeze.
Inspiration Passion Mousse
Soak gelatin sheets in cold water.
Heat milk at 140F - 60°C, add wringed gelatin sheets and stir to melt.
Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula.
When the mixture is about 95F - 35°C, add whipped cream in 2 or 3 batches.
Yellow mirror glaze
Soak gelatin sheets in cold water.
In a high jar, place finely chopped chocolate and sweetened condensed milk.
Pour water, sugar and glucose syrup in a saucepan, and bring to 219F (103°C).
Pour the syrup over the chocolate/condensed milk mixture, add gelatin sheets, Absolu neutral glaze, colour and blend with a hand blender for about 2 minutes.
Refrigerate for about 12 hours.
To assemble
In the mould called “Goccia” by Silikomart, pour the mousse half the mould.
Place the frozen disc in the middle (jelly downward) and press a little.
Pour the remaining mousse until 1 cm from the edge of the mould.
Place the coconut biscuit in the middle and freeze.
To serve
Unmould the entremets on a wire rack.
Heat the glaze and use at 89F-91F/32°C-33°C.
Garnish the dessert as you prefer.
Refrigerate 8 hours before serving.
Love the colors and the shape. Thanks for sharing
Can I replace Inspiration Passion choclate by other ordinary types?
yes……you can use white chocolate instead.