Skill Level » Advanced
Black Cocoa Streusel and Vanilla Passion Fruit Dome
A sweet combination of vanilla and passion fruit served atop a black cocoa base.
Active Time
0 Hour 40 Minutes
Total Time
14 Hour 50 Minutes
Recipe
Assembly
Directions
- Dispense the Passion Fruit Cream into a Silikomart Flexi Mini Muffin Mold (591012) and freeze completely.
- Fill a Silikomart Flexi Half Sphere Mold (591003) with the Vanilla Bean Mousse, placing a frozen Passion Fruit Cream insert into the mousse. Scrape off any excess and freeze completely.
- Unmold the domes and place onto a glazing rack. While the domes are still frozen, glaze with White Chocolate Passion Fruit Glaze.
- Place each glazed Vanilla Dome onto a Black Cocoa Streusel Base. Color remaining White Chocolate Passion Fruit Glaze with more yellow liquid chocolate color and drizzle on top.
1Passion Fruit Cream
Directions
- Bloom the gelatin in ice water and set aside. In a sauce pan, combine the passion fruit purée and orange juice and bring to a boil. Whisk together the egg yolks and sugar in a bowl and temper with the hot purée.
- Return the mixture to the sauce pan and continue cooking until it reaches 180ºF/82ºC, while continuously stirring. Pass the mixture through a sieve. Strain the gelatin and whisk in the passion fruit mixture.
- Allow to cool to 95ºF/35ºC, add butter using an immersion blender.
2Vanilla Bean Mousse
Directions
- Bloom the gelatin in ice water and set aside. In a sauce pan, combine the milk and the scraped vanilla bean and bring to a boil. Whisk together the egg yolks, sugar, and Zürimix Pastry Cream, Hot Process (1 Box: 6 Bags) in a bowl and temper with the hot dairy mixture.
- Return the mixture to the sauce pan and whisk constantly over medium heat until it reaches 170ºF/76ºC. Pass the mixture through a sieve and allow to cool. Strain the gelatin and whisk in to the mixture, then fold in the whipped cream.
3White Chocolate Passion Fruit Glaze
Directions
- Bloom the gelatin in cold water and set aside. Bring the venuance crystals, Heavy cream, and passion fruit purée to a simmer in a sauce pan. Whisk in the sweetened condensed milk. Strain the gelatin sheets and whisk into the mixture while it is still warm.
- Pour the hot mixture over the white couverture coins and whisk to emulsify. Add a combination of the white and yellow chocolate colors to achieve desired color.
4Black Cocoa Streusel Base
Directions
- Combine all ingredients in the bowl of a stand mixer and paddle together until all ingredients are blended.
- Form a log and wrap in plastic wrap. Place in refrigerator until cold.
- Using a glazing rack, press the dough through onto a parchment lined sheet pan. Refrigerate until set. Press the pieces in to desired metal frame or ring and bake at 320ºF/160ºC for 8-10 minutes or until set.
Flavor Profiles
Taste Profile
- Sweet
Aroma Profile
- Cocoa
- Dairy
- Fruits (citrus, tropical, berries, etc.)
- Others
Texture Profile
- Crunchy
- Light
- Smooth
- Soft
- Solid
- Liquid
Temperature Profile
- Cold
- Room Temperature