HEART OF DUO PASSION AND VANILLA MOUSSE
BY CHEF MAHMOUD NASSER
LE BRISTOL HOTEL
Serves 5 | Preparation time 30 mins
INGREDIENTS |
- 45 ml milk full fat
- 65 grs passion fruit juice
- 1 egg yolk
- 25 grs caster sugar
- 90 ml cream fresh animal
- 3 gr gelatin paper
- 24 gr caster sugar
- 10 ml water
- 25 gr egg yolk
- 2 gr gelatin paper
- 100 ml cream fresh animal
- 5 stick goose vanilla
- 40 gr Four
- 40 gr caster sugar
- 40 gr butter
- 40 gr hazelnut raw
- 1 gr fleur de sel
- 100 gr Cacao butter
- 3 gr red icing powder
PREPARATION |
1. Once the milk and vanilla mix is boiling, add the soaked gelatin.
2. Aside, mix half of the milk and vanilla mix with the egg yolk and caster sugar mix, wait a bit, then add the rest of the quantity of the milk and vanilla, and then heat them all for 10 minutes.
3. Once the mix is cooled (it has to reach 24 degrees), add the cream and stir by hand.
4. Mix the butter and sugar using a food processor until the mix becomes soft. Add the flour and mix. Add the hazelnut and the fleur de sel. You will get a dough which needs to be rested in the fridge for 30 minutes.
5. Roll the dough and bake it for 12 minutes (170 degrees).
6. Using a cake mold, start to pour the passion fruit mousse and vanilla mousse by creating layers then top them with hazelnuts biscuits.
7. Put the mold in the fridge for 40 minutes.
8. Then remove the cake from the mold and coat it with a mix of colored cacao butter.
