COCOA SABLÉE

Ingredients:

• 470 g of cake flour
• 300g of unsalted butter
• 250 g of powdered sugar
• 25 g of albumin (egg whites)
• 5 g of salt powder
• 30 g of cocoa

Preparation:

• Mix the flour, powdered sugar, salt, and cocoa.
• Once incorporated and a homogeneous mixture is obtained, gradually add the egg whites and finally the rest of the flour. Mix well. Roll out the dough between sheets of rolling pin to a thickness of 2.5 mm and refrigerate.
• Cut to the size of the mold and bake directly from the refrigerator at 170°C for approximately 25 to 30 minutes.

Passion fruit compote

Ingredients:

• 180g of Pacific Fruit passion fruit puree
• 70 g of water
• 140 g of granulated sugar
• 10 g of NH pectin
• 1.5 g of citric acid
• Lemon zest or basil leaves for flavoring
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Preparation:

• Place the passion fruit puree, water and some of the granulated sugar in a pot and heat.
• Mix the remaining sugar with the pectin and add to the warm mixture when it reaches 40°C.
• Heat to 85°C to hydrate the pectin. Once it boils, add the citric acid.
• Mix with the passion fruit confit.
• Flavor with lemon zest or basil leaves.

PASSION FRUIT CONFIT

Ingredients:

• 200g of passion fruit puree with seeds
• 50g of granulated sugar
• 70 g of glucose

Preparation:

• Cook all ingredients to 105°C, until most of the water has evaporated, the puree separates from the seeds and the seeds begin to caramelize.

PASSION FRUIT MOUSSE

Ingredients:

• 69 g of whipped cream (yogurt-like consistency)
• 56 g of granulated sugar
• 56g of gelatin mix
• 113g of Pacific Fruit passion fruit puree
• 281 g of passion fruit meringue

Preparation:

• Lightly beat the cream and add the passion fruit puree with the granulated sugar.
• Heat to 40°C and add the melted gelatin.
• Mix with the passion fruit meringue and check the temperature before adding the whipped cream.
• Use a #16 silicone mold and a double sphere mold to form the passion fruit design.

PASSION FRUIT MERINGUE

Ingredients:

• 20 g of albumin powder (powdered egg whites)
• 90g of Pacific Fruit passion fruit puree
• 100g of granulated sugar
• 40 g of water

Preparation:

• Beat all the ingredients with a mixer for 7 minutes.

COLORED GLAZE

Ingredients:

• 113 g of water
• 225 g of granulated sugar
• 146 g of glucose
• 146 g of condensed milk
• 270g of white chocolate
• 18 g of powdered gelatin
• 113g of mirror glaze
• 5 g of yellow dye

Preparation:

• Bring the water, sugar and glucose to a boil at 103°C.
• Add the hydrated gelatin, mix well and add the condensed milk.
• Pour over the white chocolate and emulsify well.
• Heat the mirror glaze to 45°C.
• Finally, add the glaze, mix with an immersion blender, add color and set aside.

MOUNTING

Preparation:

• Pour half of the mousse into the silicone sphere mold.
• Using a piping bag, fill the inside with passion fruit compote, finish with passion fruit mousse and freeze for 6 hours.
• Remove from the mold and apply a first layer of cocoa butter glaze, then the yellow glaze and add some touches of green color with an airbrush.
• Place the piece on the shortbread cookie and use dark chocolate to form the stem.