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.
Level:
Medium

Passion fruit jelly

Ingredients: Passion fruit jelly

  • 8.8 oz
    passion fruit coulis
  • 8.8 oz
    sugar
  • 1.8 oz
    glucose
  • 0.2 oz
    pectin
  • 0.1 oz
    citric acid solution

Preparation: Passion fruit jelly

Mix everything together and heat to 105° C.

Curry cream

Ingredients: Curry cream

  • 1.1 lb
    crème anglaise

Preparation: Curry cream

Heat.

Ingredients: Curry cream

Preparation: Curry cream

Melt (at a maximum temperature of 45° C) and add.

Ingredients: Curry cream

  • 0.7 oz
    gelatin leaves

Preparation: Curry cream

Soften and allow to melt in the mixture.

Ingredients: Curry cream

  • 0.2 oz
    curry powder

Preparation: Curry cream

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.