Passion Fruit

Caramel-chocolate cream, crumble liquorice and yoghurt passion fruit sorbet

100YEARS Ambassador Gert De Mangeleer

Gert De Mangeleer

Hertog Jan *** Restaurant Group


For 10 servings

Caramel-chocolate cream

200g chocolate Caramelia

80 g Debic Cream 35%

80 g of whole milk

1 g of sea salt

½ vanilla pod

½ tonka bean

15 g of sugar,

splash of water

30 g egg yolk

Crumble liquorice

125g dark brown sugar

125 g flour

3 g of salt

4 g of cinnamon powder

3 g of licorice powder

Butter 125 g

Yogurt-passion fruit sorbet

125g icing sugar

250 g passion fruit puree

125g yoghurt

Passion fruit and vanilla cream

125 g passion fruit puree

180 g Debic Cream 35%

½ vanilla pod

1.5 g tonka bean

35 g egg yolk

100g sugar

3.5 g of gelatine

100 g butter

Leather of passion fruit

350 g passion fruit puree

250 grams of mango puree

50 g of icing sugar

10 g of pectin

3 g of gold color powder

Passion Fruit mangogel

130 grams of passion fruit puree

250 grams of mango puree

30 g sugar

4 g of agar agar

1.5 g of gold color powder

Licorice yoghurt meringue

125g sugar

125g icing sugar

125 g egg white

35 g of yogurt powder

licorice powder

gold color powder

Cannelloni of salted caramel

125 g fondant sugar

65 g glucose

65 g isomalt

2.5 g of sea salt


15 pineapple cherries


Caramel-chocolate cream

Melt the chocolate.

Heat the Debic Room 35%, along with the milk, the salt, the scraped vanilla pod and the grated tonka bean.

Caramelise the sugar and water to a golden-brown caramel.

Pass the cream-milk mixture through the strainer and carefully pour the hot caramel.

Bring to the boil.

Let cool and add the egg yolk.

Vaneer to 85 ° C.

Pass through a fine sieve.

Mix the melted chocolate cream.

Let cool and place in a piping bag.

Crumble liquorice

Mix the brown sugar, flour, salt, cinnamon and licorice powder together in a food processor.

Gradually add the pieces of cold butter and let further kneading.

Spread the dough on a cookie sheet and bake at 160 ° C for 50 minutes.

Stir for, in order to obtain a fine crumble the 10 minutes in the dough, with the help of a beater.

Let cool.

Yogurt-passion fruit sorbet

Heat the sugar and passion fruit purée together in a saucepan.

Add the yogurt and mix with a hand blender until a homogeneous mass.

Let cool and turn into the ice cream machine.

Passion fruit and vanilla cream

Bring the passion fruit puree, Debic Room 35%, the scraped vanilla pod and grated tonka bean together to boil.

Pass through a chinois.

Prepare an airy ruban with the egg yolks and sugar.

Vaneer to 85 ° C.

Add the soaked gelatine sheets, and to the butter and mix until a homogeneous mass.

Pass through a fine sieve and allow to cool.

Transfer to a piping bag.

Leather of passion fruit

Bring the passion fruit puree, mango puree, sugar and pectin together to the boil in a saucepan.

Allow to boil for 20 seconds.

Add the color powder.

Mix the whole and pass through a fine sieve.

Let cool in the fridge.

Spread the mass 2 mm thick onto a silicone mat.

Let it dry under the heat lamps for 24 hours.

Then cut into squares of 10 x 10 cm.

Passion Fruit mangogel

Bring the passion fruit puree to the boil in a saucepan along with the mango puree, sugar and agar.

Allow to boil for 20 seconds.

Add the color powder.

Mix the whole and pass through a fine sieve.

Let set in the refrigerator.

Mix for use, the gel until a smooth emulsion into the Thermomix.

Transfer to a squeeze bottle.

Licorice yoghurt meringue

Mix the sugars.

Beat egg whites in a food processor and gradually add the sugar.

Further, let whip into a solid mass.

Add at the last moment add the yogurt powder.

Spray small meringue cups on a silicone baking sheet.

Sprinkle lightly with liquorice powder and gold powder.

Leave the caps to dry in the oven at 65 ° C for 24 hours.

Store in a dry place.

Cannelloni of salted caramel

Prepare a golden caramel by the fondant sugar, glucose and isomalt together to bring the boil in a saucepan to 170 ° C.

Pour the caramel out onto a silicone mat and allowed to cure.

Break the caramel into small pieces and blend, together with the salt, to a fine powder in the Thermomix.

Sprinkle the powder out in a Silpat, into squares of 6 x 6 cm ..

let the powder melts in the oven at 160 ° C.

Roll the molten caramel around a plastic tube (diameter 1.5 cm) to a cannelloni.

Let cool.


Spray two points caramel chocolate cream in the middle of the plate.

Sprinkle crumble over a spoon.

Divide then half pineapple cherries over the crumble.

Fill the cannelloni with the passion fruit vanilla cream.

Place the cannelloni in the caramel-chocolate cream, along with a quenelle of sorbet.

Drape a sheet of passion fruit leather over the dish.

Finishing touch

Work finally with three small dots passion fruit-mango cream and meringues.