CARMA® tropical easter

SHELF LIFE: 3 days 
CONSERVATION: Fridge 
COMPONENTS: 5 

 

TROPICAL MOUSSE

ingredients preparation

Place the passion fruit puree into a large pan, bring it to a boil and reduce it to 200g.         
Soak the gelatine in a very cold water bath.         
Heat the purees and add the soaked gelatin. Pour the puree mix in a bowl, mix with the chocolate and allow to melt. Hand blend the mix and allow to cool to 35°C.    Mix the chocolate base with the semi whipped cream and pipe into the egg mold (component 4). Clean the surface of the mold using a spatula and place in the fridge until further use.

  • Large pan
  • Large bowl
  • Small bowl
  • Whisk 
  • Spatula
  • Piping bag

MANGO GEL

ingredients preparation
  • 200g
    JWW-R015BRIGB
  • 200g
    mango puree

Mix the Brilliant-Gel and the purée and reserve for further use.

  • Small bowl
  • Spatula

YOGHURT AND VANILLA CREAM

ingredients preparation
  • 250g
    greek yoghurt
  • 1piece(s)
    Vanilla Beans
  • 30g
    sugar

Place the Greek yoghurt in a colander with a muslin cloth inside a large bowl and leave it in the fridge overnight.
Open the vanilla bean and scrape out the seeds. On a chopping board, crush the vanilla seeds with the sugar until well combined.
Add the vanilla sugar to the yoghurt and mix. Reserve until further use.

  • Muslin cloth
  • Large bowl
  • Spatula

CARMA® WHITE NUIT BLANCHE 37% EGG

ingredients preparation

Make the small eggs using the mold of your preference. In this case the mold used is 4cm x 2,7cm x 1,5cm. Fill the mold with the pre-crystallised CARMA® Couverture White Nuit Blanche 37% and leave to completely crystallise. Unmold and stick the two half eggs together. Melt the bottom of the mold, ensuring there is a gap to pipe in the mousse. 

Place the mold in a lined tray with plastic wrap and spray the eggs with the pre-crystallised white cocoa butter.

Reserve until further use.

  • Thermometer 
  • Large bowl
  • Spatula
  • Piping bag
  • Egg mold 
  • spray gun

CARMA® WHITE NUIT BLANCHE 37% CREMEUX

ingredients preparation

Bring milk and cream to a boil and pour over the yolk. Bring to a temperature of 76°C.
Add gelatine and pour over the couverture.
Combine well with a hand blender and reserve in a piping bag until further use.

  • Small bowl
  • Spatula
  • Pot
  • Hand blender

STRUCTURE AND DECOR

Pipe the Carma® White Nuit Blanche 37% cremeux on the plate and place the eggs on top. 
Make a few dots around with the mango gel and the vanilla yogurt cream. 
Finish with some fresh diced mango, silver flakes, Carma® White Nuit Blanche 37% feathers and an isomalt nest.