Sharing dessert with chocolate, mango-passion fruit and basil

Name: Sharing dessert with chocolate, mango-passion fruit and basil
Ingredients: 100 g Cold butter; 2 Gelatin sheets; 180 g Sugar; 8 g Pudding powder; 5 Eggs; 100 g Sugar; Silicone mold Promise 65; 8 Basil crémeux balls; Chocolate mousse; Chocolate crumble; 2 Pistachio sponge cakes; 3 Basil sprigs; 5 g Kappa; 175 ml Mango and passion fruit coulis; 500 ml Passion fruit juice; 2 Chocolate balls

Mango and passion fruit crémeux in a gel of passion fruit and basil.Served with chocolate balls filled with chocolate mousse, chocolate crumble, basil crémeux, and pistachio sponge cake.

Ingredients

100gCold butter

2Gelatin sheets

180gSugar

8gPudding powder

5Eggs

Silicone mold Promise 65

175mlMango and passion fruit coulis

100gSugar

3Basil sprigs

5gKappa

500mlPassion fruit juice

8Basil crémeux balls

Chocolate mousse

Chocolate crumble

2Pistachio sponge cakes

2Chocolate balls

Preparation

Put the mango and passion fruit coulis, sugar, eggs, and custard powder in a thermoblender.
Blend everything together and heat to 80°C.
Meanwhile, soak the gelatin and add it when the mixture reaches temperature.
Let the mixture cool while blending to 40°C and mix in the cold butter.
Fill silicone ring molds and freeze.

Mix the passion fruit juice with the sugar, kappa, and basil.
Bring this mixture to a boil.
Strain out the basil.
Let the mixture cool a bit until a set layer forms on the surface.
Remove the crémeux rings from the freezer.
Push aside the set layer from the mixture and dip the ring into the gel using two skewers and let it set.