Chocolate mousse exotique with papaya, mango and jasmine
500 ml Debic Chocolat Mousse
100 g passion fruit purée
200 g mango purée
50 g white chocolate
20 g cream butter, unsalted
200 g papaya purée
2 g agar-agar
20 g sugar
50 ml water
50 g sugar
2 x jasmine flowers
1 x lime
500 ml whipping cream, sweetened
10 x cape gooseberries
2 x mango
5 x jasmine flowers
Bring the water to the boil with the sugar.
Add the lime zest and jasmine flowers.
Leave to cool and infuse for at least one day.
Pass through a fine sieve.
Whip the chocolate mousse until light and airy in the planet mixer and add the passion fruit purée.
Continue to whip briefly and transfer the mixture into a suitable container.
Store in the refrigerator.
Bring the purée to the boil and dissolve the white chocolate in it.
Mount with butter and then cool.
Dissolve the sugar in the papaya purée and bring to the boil with the agar.
Pour onto a thin tray and store in the refrigerator.
Cut out a slice of mango with a round cutter and marinade in the jasmine syrup.
Whip the whipping cream until light and airy and arrange on the plate with the chocolate mousse. Finish with the papaya-mango cream mousse jelly, Cape gooseberry, marinated mango and leaves and jasmine syrup.