Tartlet with panna cotta and passionfruit

Whip the Mousse au Chocolat in the planetary mixer until light and airy and transfer the mixture to a piping bag.

Cut the passion fruits in half and pass the pulp through a fine sieve.

Keep the seeds and rinse them under the tap.

Collect the juice and add sugar and water until you reach 200 ml.

Soak the gelatin sheets in cold water.

Heat the juice and add the pre‑soaked gelatin.

Dissolve completely and cool down to room temperature.