Power of passion
Share
Recipe components
Vanilla Passion Jelly
Ingredients | Preparation |
---|---|
| Bring to boil all ingredients. |
Light Power Milk Chocolate Mousse
Ingredients | Preparation |
---|---|
| Boil the milk and whipping cream in a pot. |
| When it is boiling take off the stove, add the tonka bean and close the lid for the ingredients to infuse. |
| When the ingredients have infused, remove the tonka bean, cool, and then measure the yolks, sugar and the milk and whipping cream into a pot. |
| Whip to a temperature of 84C and then remove from stove and add gellatin. Allow to cool to 40c |
| Melt to 55C. |
Soft Milk Chocolate Sponge
Ingredients | Preparation |
---|---|
| Put eggs, sugar, and coffee to whip in a mixer. |
Melt to 55C. | |
| Measure flour and baking powder in one bowl. |
Callebaut Crunchy Layer
Ingredients | Preparation |
---|---|
Melt at 55C | |
Measure into separate bowl | |
Measure into separate bowl | |
Mix together the Chocolate, Feullatine and Praline Paste. |
Milk Chocolate Glaze
Ingredients | Preparation |
---|---|
| Bring to boil water, sugar and glucose |
| Add gelatin |
| Pour over chocolate and cream. |
Rest it overnight |
Assembly
Prepare the mould for the cake. Moulds used: |