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Chocolate de Passion
Shannon Kellam
03 Jun 2019
9
Components
41
Ingredients
—
Season
Ingredients
Strawberry Sorbet
175gcold water
75gcaster sugar
40gdextrose powder
3gsorbet stabiliser
10gstrawberry liquor
22gstrawberry puree
Almond Sponge
2egg yolks
1egg
75gpure icing sugar, sifted, plus extra for dusting
canola spray, for greasing
75galmond meal
65gsponge flour
120gegg white
50gcaster sugar
Grand Marnier, to soak sponge
Passionfruit Cremeux
200gpassionfruit puree, thawed
3.9gsheet titanium gelatine
1egg
60gegg yolks
60gpure icing sugar, sifted
60gunsalted butter, chilled, 2cm dice
Chocolate and Hazelnut Mousse
4gtitanium gelatine
125ml (1/2 cup)full cream milk
1egg yolk
1 tbspcaster sugar
240gValrhona dark chocolate, finely chopped
1 tbsphazelnut paste
650mlthickened cream
Raspberry Puree
200graspberry puree
60gsugar syrup
4gagar agar
Passionfruit Puree
200gpassionfruit puree
60gsugar syrup
5gagar agar
Chocolate Spray
200gcocoa butter
200gValrhona Manjari dark chocolate, finely chopped
Chocolate Curl
150gtempered chocolate
Garnishes
3strawberries, thinly sliced into rounds
1 tsppure icing sugar, sifted
1lime, finely zested
Micro lemon balm
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Shannon Kellam. Originally published by Network 10 on 03 Jun 2019.
Original on 10 Play ↗