Refreshing Summer Chocolate Mint Passion Fruit Recipe by chef Philippe Kotzky

refreshing-summer-chocolate-mint-passion-fruit

INGREDIENTS (PASSION FRUIT MINT CREAM)

  • 400 g passion fruit puree
  • 120 g egg yolks
  • 150 g eggs
  • 120 g sugar
  • 150 g butter
  • QS Riqcles Peppermint flavour
  • 6 g gelatine (3 pcs * 2)
METHOD
  1. Mix all ingredients.
  2. Keep in the fridge over night to pipe in the middle of the chocolate ring.
  3. INGREDIENTS (DARK CHOCOLATE MOUSSE)
  4. Vanilla sauce base
  5. 410 g milk
  6. 32 g egg yolks
  7. 16 g sugar
METHOD
  1. Mix the egg yolks, sugar and the milk.
  2. Bring at 80°C mix with a plastic spatula.
  3. When coming to 75-80°C, place the bases over ice cube to cool down quickly.
  4. INGREDIENTS (CHOCOLATE)
  5. 250 g vanilla sauce base
  6. 110 g Emotion 58 Belgian dark couverture chocolate
  7. 9 pcs gelatin (2g)
METHOD
  1. Emulsion the hot vanilla sauce base with the Emotion 58 Belgian dark couverture chocolate like a ganache (with Bay mixer step by step) until shiny and elastic.
  2. Add the melted gelatine and pour ¾ into the ring mould.
  3. Pipe the passion fruit mint in the middle and place in the freezer over night.
  4. INGREDIENTS (MERINGUE)
  5. 120 g egg whites
  6. 250 g caster sugar
  7. 30 g Cocoa Powder (for the chocolate Meringue only)
METHOD
  1. Start whisk with ¼ sugar in the mixer and add the remaining sugar step by step.
  2. Dress over silicone paper with a small piping tip.
  3. Bake at 100 °C around 2 hours minimum.
  4. INGREDIENTS (GREEN CHOCOLATE SPONGE)
  5. 6 pcs eggs
  6. 157 g caster sugar
  7. 112 g cake flour
  8. 45 g cornstarch
  9. 31 g butter
  10. QS green colour
METHOD
  1. Whisk the eggs at room temperature and the sugar at speed 3.
  2. Sift the flour, the cornstarch.
  3. Add smoothly the flour by hand.
  4. Add the melted butter and the colour.
  5. Pour ¼ plastic cup and bake in the microwave until cooked.
  6. When cold, use.

INGREDIENTS (PASSION FRUIT SORBET)

  • 1000 g passion fruit puree
  • 520 g caster sugar
  • 110 g glucose powder
  • 15 g stabilizer powder (for sorbet & ice cream)
  • 835 g mineral water
METHOD
  1. Mix water, sugar & glucose powder (quick boil make a syrup).
  2. Add the puree, bring at 85°C and add the stabilizer with a blinder.
  3. Cool down and freeze on container for “a la minute” machine or bring to the ice cream machine and scoop a la minute on top of chocolate crumble.
ASSEMBLING
  1. Unmould the ring mousse from the freezer.
  2. Cut in half, place in the plate as the photo and let them defreeze covered with a plastic film in the fridge.
  3. Dress with a bottom the creamy passion fruit base and spread with a spoon as the photo.
  4. Add the small tube of the 2 meringue, green sponge and the mint.
  5. Dress a quenelle on top of crumble base and add some fresh mint.
  6. BACK
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