Entremet velvet passion

16cm diameter

Mascarpone velvet Passionfruit mousse Crunch


For 4 servings

Mascarpone velvet

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

Passionfruit mousse

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

Pistachio dacquoise

150 g egg whites

125 g sugar

90 g pistachio

60 g almond powder

50 g icing sugar

30 g flour

Yellow glaçage

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


Mascarpone velvet

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.

Passionfruit mousse

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.

Pistachio dacquoise

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.

Yellow glaçage

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.

Finishing touch

Decorate with a chocolate disc, lime zest and mango cubes.