Passion fruit and mango chocolate biscuit

Level:
Medium
Makes:
Makes 22 cookies

Mango ganache

Ingredients: Mango ganache

  • 100 g
    single cream
  • 100 g
    mango puree

Preparation: Mango ganache

Bring to the boil.

Ingredients: Mango ganache

  • 200 g
    CSM-1ECLIPSE53

Preparation: Mango ganache

Pour the mango cream onto the chocolate and emulsify with an immersion blender.

Ingredients: Mango ganache

  • 20 g
    butter

Preparation: Mango ganache

Add the butter and emulsify further.

Passion fruit gel

Ingredients: Passion fruit gel

  • 3 g
    yellow pectin
  • 125 g
    caster sugar

Preparation: Passion fruit gel

Blend the pectin and sugar together

Ingredients: Passion fruit gel

  • 125 g
    passion fruit purée

Preparation: Passion fruit gel

Warm the fruit puree, stir in the sugar and pectin. Bring to the boil.

Ingredients: Passion fruit gel

  • 20 g
    glucose
  • 20 g
    invert sugar

Preparation: Passion fruit gel

Add glucose and invert sugar. Heat to 108°C.

Ingredients: Passion fruit gel

  • 1 g
    tartaric acid
  • 1 g
    water

Preparation: Passion fruit gel

Add the tartaric solution. Mix thoroughly and immediately pour onto a silpat mat to a depth of 3mm. Leave to set.

Sable biscuit

Ingredients: Sable biscuit

  • 250 g
    plain flour
  • 100 g
    icing sugar
  • salt

Preparation: Sable biscuit

Mix the dry ingredients together

Ingredients: Sable biscuit

  • 200 g
    butter

Preparation: Sable biscuit

Add the diced butter. Mix together with a flat beater to create a bread crumb texture.

Ingredients: Sable biscuit

  • 2 g
    egg yolks

Preparation: Sable biscuit

Add the egg yolks and mix to form a dough.

Assembly

Cut 5cm discs of sable, cook and cool. Cut 5cm discs of passion fruit gel and place onto a cooled sable biscuit.
Make the mango ganache and pipe 5 g on top of the passion fruit gel.
Place another sable biscuit on top of the mango ganache and press down evenly so that the ganache spreads to the side of the biscuit.
Allow to set for an hour at room temperature. Temper milk chocolate Callebaut ecl1pse CSM-1ECLIPSE53-471 and dip the biscuits.
Decorate with freeze-dried passion fruit pieces.