Curry and passion fruit mignardise
Lieven lootens is known for his uncommon, bold and daring flavours. A thoroughbred chef in the first place, he acquired a taste for chocolate, and infuses his pralines and mignardises with flavours one would rather imagine on a plate. The results are often surprising - yet incredibly catchy and they truly work with chocolate. This simple praline is as smart as it is delicious.
Passion fruit jelly
Mix everything together and heat to 105° C.
Melt (at a maximum temperature of 45° C) and add.
Soften and allow to melt in the mixture.
Add the curry.
Finishing and presentation
Arrange an alternate layer of passion fruit jelly and curry cream in the chocolate shells and close. The lower side of the praline can be covered with chocolate splinters and coloured with gold powder for a special effect.