Spicy Mango Passionfruit Entremet

Instructions

1. 1

   Begin by hydrating the gelatin powder in the 100ml of water. Let it swell for about 10 minutes.

2. 2

   In a saucepan, combine the mango puree, passionfruit puree, and chili powder. Heat gently until warm.

3. 3

   Add the hydrated gelatin to the fruit puree mixture and stir until fully dissolved. Set aside to cool slightly.

4. 4

   Whip the heavy cream to soft peaks and gently fold into the cooled fruit mixture. Pour into a silicone mold and freeze until set, about 4 hours.

5. 5

   For the white chocolate mousse, melt the white chocolate in a double boiler or microwave. Let it cool to room temperature.

6. 6

   In a separate bowl, whip the remaining heavy cream to soft peaks. Gently fold the melted white chocolate into the whipped cream until well combined. Set aside.

7. 7

   Preheat the oven to 180°C (350°F). In a mixing bowl, whisk the eggs and sugar until pale and fluffy.

8. 8

   Gently fold in the almond flour until just combined. Spread the mixture onto a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Allow to cool.

9. 9

   Once the sponge cake is cool, cut out a base slightly smaller than the mold used for the fruit mousse. Place the sponge at the bottom of the mold.

10. 10

    Pour the white chocolate mousse over the sponge base, filling the mold. Freeze until the mousse is set, about 2 hours.

11. 11

    To assemble the entremet, unmold the frozen fruit mousse and place it on top of the set white chocolate mousse layer. Return to the freezer until ready to serve.

12. 12

    Before serving, remove the entremet from the freezer and let it sit at room temperature for about 10 minutes. Decorate as desired, then slice and serve.