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.