A dessert I made for my nieces and my sister. A shortcrust, a passion fruit and lime creme diplomate, a passion fruit core, a milk chocolate and passion fruit mousse, and on top a refreshing passion fruit jelly.
Makes 6 servings,
The Passion Fruit Core :
- 100 gr passion fruit pulp (canned)
- 1 tbsp lime juice
- 10 gr sugar
- 2 yolks
In a large bowl, whip the yolks and the sugar...
Heat the passion fruit pulp...
Pour it over the yolks, mix well and put back in the pan...
Cook over gentle heat until it reaches 85°C/185°F, then pour in half spheres silicon molds (4 cm diameter). Leave to cool down for a while then place in the freezer until it's completely frozen.
The Passion Fruit and Lime Creme Diplomate :
- 250 gr passion fruit pulp
- zest of 1/2 lime
- 1 tbps lime juice
- 2 yolks
- 15 gr sugar
- 25 gr corn starch
- 150 gr cream
- 2 gelatin sheets
Beat the yolks with the sugar in a large bowl, then add the corn starch and the zest, beat until homogeneous...
Hydrate the gelatin in cold water.
Heat up the passion fruit pulp, pour it over the previous mixture, then put back in the pan and cook over gentle heat until it thickens.
Add the gelatin (drained) into the cream when still hot. Mix well until the gelatin is completely dissolved. Leave to cool down until it reaches room temperature (place in the fridge to accelerate the process).
Whip the cream very cold in a bowl cold as well. Then fold it delicately into the passion fruit cream...
Unmold the passion fruit core,
Half fill the half spheres in silicon (7 cm diameter) with the creme diplomate, then apply in the center a passion fruit core...
Then fill with more creme legere to the top. Level the top to be perfectly flat. Place in the freezer until completely frozen. (some hours or over the night)
The Shortcrust Pastry :
- 120 gr flour
- 80 gr softened butter
- 30 gr powdered sugar
- 20 gr ground almond
- 1/2 egg
- pinch of salt
Cream the sugar with the butter, then add the ground almond and the egg...
When homogeneous, add the flour, mix again but don't overmix. Wrap in plastic film and put in the fridge for at least 1 hour.
Roll out the dough 3 mm thick, then place in the bottom of small tart pans (10 cm diameter). Prick the dough with a fork and put in a preheated oven (high heat) for about 15 minutes. Leave to cool down for 5 minutes and take them out from the pans. Reserve.
The Passion Fruit and Milk Chocolate Mousse :
- 50 gr milk chocolate
- 50 gr passion fruit pulp
- 100 gr cream
- 1 gelatin sheet
Melt the chocolate in a hot water bath...
Hydrate the gelatin in cold water for 5 minutes,
In a saucepan, heat up the passion fruit pulp, then out of the heat add the gelatin (drained) Mix until dissolved.
Pour the passion fruit pulp over the chocolate and mix well until homogeneous. Leave to cool down.
When this mixture reach 30°c (a bit more than room temperature) whip the cream (very cold) and fold it delicately into the previous mixture. Time for the assembly...
The Assembly :
Remove the passion fruit creme diplomate from the freezer and their mold and place it on the center of the shortcrust pastry. Arrange the chocolate/passion fruit mousse around the passion fruit creme diplomate with the help of a pastry bag.
Prepare a passion fruit jelly :
In a saucepan, heat 70 gr passion fruit pulp, the out of the heat add 3 gelatin sheets (previously hydrated and drained), then spread this mixture 3 mm thick over a flat container. Place in the fridge to set.
When the jelly is set, cut some squares and place on the top, add some lime zest. Leave them in the fridge until they are completely defrost (+- 4 hours).
The core is perfectly runny !! ^^
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