14 g Powdered gelatin
100 g Water
300 g Passion fruit purée
100 g Banana purée
100 g Mango purée
850 g Debic Végétop, sweetened
75 g Debic Cream
1 Vanilla pod
100 g Cane sugar
50 g Rum, Saint James 54°
240 g Egg yolk
200 g Sugar 1
250 g Egg whites
40 g Sugar 2
50 g cacao powder
40 g Potato starch
60 g Flour
100 g Debic Cream
Assembly and finish
Mix the powdered gelatin with the water and soak for 30 minutes.
Mix the fruit purées.
Melt the gelatin mixture and mix this with some of the fruit purées.
Then mix this in well with the rest of the fruit purées.
Fold this into the whipped sweetened Debic Végétop.
Heat the Debic Butter Crème and stew the pieces of fresh pineapple and split vanilla pod.
Sprinkle with cane sugar and caramelise slightly.
Add the rum and reduce until the alcohol has evaporated.
Beat the egg yolks with the sugar (1) until foamy.
Then beat the egg whites and sugar (2) until you have a snow.
Sift the cacao powder, potato starch and flour.
Carefully fold in all the ingredients.
Finally, mix in the Debic Butter Crème.
Spread onto baking trays and bake at 200°C for 12 minutes.
Line stainless steel rings with plastic sheets.
Put a layer of chocolate sponge in the bottom and cover with the stewed pineapples.
Pour half of the exotic mousse on top.
Add a second layer of chocolate sponge and fill the ring mould with the rest of the mousse.
Smooth over and leave to set in the freezer.
To decorate, coat the top with a layer of jelly and a few drops of caramel.
Wrap a band of sponge around the outside and finish with exotic fruit.