Passion Fruit Chocolate Mousse Entremets

Directions

Sponge cake

1. Preheat oven to 350 degrees. Line a Swiss roll tin with parchment paper and spray with non stick spray.

2. Add the eggs and sugar in a bowl and whisk together. Place the bowl over a saucepan of simmering water on low heat. Whisk until the mixture is warm, not hot to the touch. Using a hand mixer, beat the mixture on medium speed until the mixture becomes a pale yellow color and falls off the end of the beater in long ribbons. Add the vanilla and mix.

3. Sift the flour and salt. Add about ⅓ of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour in small batches, folding it in each time.

4. In another bowl, melt the butter. Place about 1 cup of the batter into the melted butter and stir to combine. Add this mixture back in to the main batter and fold it in.

5. Pour cake batter into prepared pan and bake for 15-20 minutes, turning the tray halfway through. Edges will turn lightly browned when finished baking.

   

6. Cool completely before using. This can be made a day in advance.

   

7. To assemble: Bush the cake with the warmed passion fruit syrup. Cut into 6 circles using a 3.5 inch round steel ring.

   

8. Using your food grade acetate, make a form that fits around your cake and tape to seal.

   

Chocolate Mousse

1. Soften the gelatin sheets in a glass of cold water. Set aside.

   

2. Add the chopped chocolate to a blender or food processor and pulse until almost powder consistency.

3. Heat the milk in a small saucepan over medium-low heat until small bubbles appear around the edges of the pan. Remove from heat.

4. Squeeze the gelatin to remove most of the water and add to the warm milk. Stir until gelatin is dissolved.

   

5. To the blender add the hot milk in a steady stream and mix until chocolate is completely melted. This should only take a few seconds. Set aside to cool slightly.

6. While the mixer is running, add the heavy cream and mix until fluffy.

7. Pour a layer of chocolate mousse in the cake lined acetate rings and place in the freezer while you prepare your passion fruit mousse.

   

Passion Fruit Mousse

1. Soften the gelatin sheets in a glass of cold water. Set aside.

   

2. Beat the egg yolks and sugar in a large bowl and then add the passion fruit juice. Mix until combined.

3. Place the bowl over a saucepan of simmering water on low heat. Stir together until mixture is slightly thickened.

4. Squeeze the gelatin to remove most of the water and add to the warm mixture. Stir until gelatin is dissolved.

5. Whip your heavy cream to soft peaks and gently fold into the mixture.

6. Pour a layer of passion fruit mousse over the chocolate mousse then place in the freezer while you prepare the passion fruit glaze.

   

Glaze

1. Soften the gelatin sheets in a glass of cold water. Set aside.

   

2. Heat the passion fruit syrup in a small saucepan until warm, but not boiling. Remove from heat.

   

3. Squeeze the gelatin to remove most of the water and add to the warm mixture. Stir until gelatin is dissolved.

   

4. Cool the glaze before pouring over the mousse.

5. When glaze is cooled. Pour a small amount just to cover the top of the mousse and sprinkle with a few reserved passion fruit seeds.

   

6. Chill in the freezer until completely set.

7. When set, remove the tape from the acetate to reveal your beautiful mousse desserts.

   

8. Place on a plate and refrigerate for a few hours before serving.