Ingredients
For 60 servings
350 g passion fruit purée
150 g apricot purée
100 g sugar
20 g potato starch
1 vanilla pod
14 g gelatin powder
75 g water
15 g gelatin powder
75 g water
15 g gelatin powder
500 g mango purée
700 g Debic Natop
250 g crème patissière
500 g coconut purée
50 g grated coconut
12 g gelatin powder
70 g water
600 g Debic Natop
100 g sugar syrup
100 g Malibu©
Preparation
Whip the eggs with the egg yolks until you have a foamy mousse.
Fold in the dry ingredients (hazelnut, coconut, flour, zest, crumbs).
Whip the egg whites with the sugar and add to the previous mixture.
Melt the butter and mix gently.
Spread on a baking sheet in a frame and bake at 175°C for 15 minutes.
Dissolve the gelatin powder in the water.
Bring the passion fruit purée, the sugar, the vanilla pod and the starch to the boil and add the gelatin mass.
Add the apricot purée and mix well.
Pour into a tray.
Freeze.
Dissolve the gelatin powder in the water.
Whip the cream.
Mix the mango purée with the crème patissière and add the gelatin mixture.
Fold in the semi-whipped cream.
Use straight away.
Dissolve the gelatin powder in the water.
Whip the cream.
Heat one-third of the coconut purée with the grated coconut and melt the gelatin mass in the liquid.
Add to the crème patissière and mix well.
Fold in the semi-whipped cream.
Use straight away.
Assembly
Spread one-third of the mango mousse on top of the sponge cake and then apply a layer of the frozen exotic jelly.
Then add the rest of the mousse and leave to cool.
Prepare the coconut bavarois and pour it over the mango mousse.
Leave to set in the freezer.
Finishing touch
Decorate with a thin layer of exotic glazing and fruit.
