Ecuador chocolate mousse with a set mango and passion fruit compote by Paul Wayne Gregory

Callebaut

Callebaut

Standard Supplier 17th February 2015

Ecuador chocolate mousse with a set mango and passion fruit compote by Paul Wayne Gregory

Ecuador chocolate mousse with a set mango and passion fruit compote by chocolatier Paul Wayne Gregory

Ingredients

  • CHOCOLATE MOUSE:
  • 180g eggs
  • 70g Sugar
  • 230g Chocolate 76%
  • 400g Cream
  • LACE TUILE:
  • 100g Butter
  • 50g Glucose
  • 150g Sugar
  • 3g Pectin apple
  • 60g Water
  • MANGO AND PASSION FRUIT SET COMPOTE:
  • 100g Sugar
  • 50g water
  • 1 Vanilla pod, seeds only
  • 1 ripe mango, peeled, de-stoned and diced.
  • 200g passion fruit puree
  • 2g Pectin apple
  • 20g Mycryo
  • SWEET SHORT CRUST:
  • 300g Butter
  • 200g icing sugar
  • 75g eggs
  • 500g flour
  • 40g cornflour

Method

Chocolate Mousse:

1. Make a sabayon by whisking the eggs and sugar over a pan of simmering water.

2. When whisked to a ribbon stage the mix is ready, remove from heat.

3. Whip the cream to a ribbon stage and melt the chocolate to 45C.

4. Add 1/3 of the cream to the chocolate until fully incorporated.

5. Gently fold in the sabayon, adding gradually.

6. Fold in remaining cream gradually.

7. Place the mousse in a plastic container and store in the fridge until needed.

LACE TUILE:

1. Melt butter and glucose in a pan over a low heat.

2. Mix the sugar and pectin together then add the water to the sugar mix.

3. Place the mix into a pan and bring to boil.

4. Place mix into a plastic container and place in fridge until firm.

5. To cook, spread on a silicone mat and bake at 180 oC. Allow to cool.

MANGO AND PASSION FRUIT SET COMPOTE:

1. Place the sugar and water in a pan and place over a light heat.

2. When the sugar has melted, add vanilla seeds. Bring to 118 oC

3. Add the diced mango and take off the heat. Cover with a metal tray.

4. When cool, drain the mix return the liquid to the pan. Place on a medium heat.

5. Bring to boil, then add passion fruit puree.

6. Bring to boil and add pectin and reduce by 10%.

7. Take off the heat and add Mycryo

8. Spoon the drained diced mango into the rings without packing down.

9. Add the passion fruit mix over the mango and allow to seep through the gaps.

10. Place the filled rings in the fridge to set.

11. Reserve any leftover juice to garnish.

SWEET SHORT CRUST:

1. In a mixer cream the butter and sugar together.

2. Add the eggs slowly.

3. Sieve the flour, cornflour and salt together.

4. Rest in the fridge before baking.

5. Bake in a ring at 160oC. If you have an oven with a draft door leave open or let out the steam half way through baking.

6. Bake for 20 -25 minutes. Allow to cool.

TO SERVE:

Take the remaining juice from the mango and passion fruit set compote, warm and add a knob of butter, spoon onto the plate. Place a set compote on to the short crust base as pictured. Quenelle the mousse on top of the set compote.

Finish with the tuile.

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