Entremet velvet passion
For 4 servings
12 g gelatin powder
60 g water
227 g Debic Stand & Overrun
258 g milk
26 g glucose
455 g sugar
11 g almond powder
181 g cocoa butter
620 g Debic Cream Plus Mascarpone
9 g lime zest
30 g gelatin powder
150 g water (1)
40 g water (2)
200 g sugar
400 g passionfruit puree
100 g mango puree
500 g Debic Stand & Overrun
150 g egg whites
100 g cookie crumble
50 g feuilletine
50 g white chocolate
2 g of salt
150 g egg whites
125 g sugar
90 g pistachio
60 g almond powder
50 g icing sugar
30 g flour
15 g gelatin powder
75 g water (1)
100 g water (2)
220 g sugar
220 g glucose
220 g white chocolate
150 g Debic Végétop
q.s yellow colouring
Mix the gelatin powder with the water.
Heat the Debic Stand & Overrun together with the milk, the sugar and the glucose.
Melt in the gelatin mass.
Mix the almond powder and the cacao butter with a hand mixer, add a little of the cream mix, bit after bit.
Let cool down for about 45 min.
Add the Debic Cream Plus Mascarpone and the lime zest.
Pour the mixture into the moulds and leave to rest in the fridge overnight.
Mix the gelatin powder with the water (1).
Mix the water (2) with the sugar and bring to the boil.
Whisk the egg whites when the sugar syrup is at 109 °C.
At 120 °C add the sugar syrup to the airy egg whites.
Bring 1/4 part of the passionfruit puree to the boil.
Melt the gelatin mass in the microwave and mix with the warm fruit puree.
Cool with the rest of the cold passionfruit puree.
Mix this with the Italian meringue.
Gently combine with the whipped Debic Stand & Overrun.
Mix the crumble with the feuilletine and the salt.
Melt the chocolate and mix together.
Press in a baking trail until 1 cm thick.
Let it cool down and cut into 14 cm circles.
Whip the sugar and the egg whites.
In a blender, blend the icing sugar, the flour, the pistachio and the hazelnut powder.
Gently fold the egg whites into the dry ingredients mix.
Spread 1 cm on a baking tray and bake for 15 min at 200 °C.
Mix the gelatin powder and the water (1).
Bring the water(2), the sugar and the glucose to a boil until 103 °C.
Add the the gelatin mass and let it melt.
Pour in the Debic Végétop.
Finally add the chocolate and the yellow colouring, mix with a hand blender.
Cut out circles of 14 cm from the pistachio dacquoise and place them in a 14 cm mould.
Pipe the mascarpone velvet on top and reserve in the freezer.
Press the crunch on the mascarpone velvet and place into the freezer.
Pipe the passionfruit mousse in a 16 cm mould and press the mascarpone velvet in the mousse and reserve in the freezer.
Glaze the mousse with the glaçage at 24 °C.
Decorate with a chocolate disc, lime zest and mango cubes.