Power of passion

Recipe

Created by
  • Krsto Radovic - The main head pastry chef and co-owner of Mandarin Cake Shop, Belgrade
  1. Vanilla Passion Jelly
  2. Light Power Milk Chocolate Mousse
  3. Soft Milk Chocolate Sponge
  4. Callebaut Crunchy Layer
  5. Milk Chocolate Glaze
  6. Assembly

Vanilla Passion Jelly

ingredients preparation
  • 300g
    passion fruit
  • 60g
    sugar syrup (50/50)
  • 1g
    vanilla bean
  • 10g
    gelatin

Bring to boil all ingredients.
Add gellatin at the end.
Blitz with hand blender.
Pour into mold.

Light Power Milk Chocolate Mousse

ingredients preparation
  • 60g
    milk
  • 100g
    whipping cream

Boil the milk and whipping cream in a pot.
  • 1g
    Tonka beans

When it is boiling take off the stove, add the tonka bean and close the lid for the ingredients to infuse.
  • 260g
    egg yolks
  • 125g
    sugar

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.
  • 20g
    gelatin

Whip to a temperature of 84C and then remove from stove and add gellatin. Allow to cool to 40c
  • 1000g
    whipped cream
  • 750g
    841

Melt to 55C.
Mix together the crème anglaise and the whipped cream, and then after that mix together that mass with previously melted chocolate.

Soft Milk Chocolate Sponge

ingredients preparation
  • 300g
    sugar
  • 315g
    eggs
  • 10g
    instant coffee

Put eggs, sugar, and coffee to whip in a mixer.
  • 450g
    841
  • 355g
    butter

Melt to 55C.
Melt together with Chocolate.
  • 340g
    flour
  • 3g
    baking powder

Measure flour and baking powder in one bowl.
When the ingredients have been properly whipped take off mixer.
While mixing with a silicone paddle,pour the chocolate into the eggs and sugar mix.
When the ingredients have been properly mixed, add the flour and baking powder.
Pour the mass into a 60x40cm tray with baking paper.
Properly distribute with a palette knife and put to bake into the oven at 160C for 10 mins.
When it is done baking take out of the oven and let it cool down.

Callebaut Crunchy Layer

ingredients preparation
  • 250g
    823NV

Melt at 55C
  • 250g
    M-7PAIL

Measure into separate bowl
  • 300g
    PRA

Measure into separate bowl

Mix together the Chocolate, Feullatine and Praline Paste.
After mixing distribute and even out on the previously baked soft chocolate sponge with a palette knife.
Put to cool making sure that it is low enough temperature for the soft chocolate sponge and the crunchy to firmly connect.

Milk Chocolate Glaze

ingredients preparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose

Bring to boil water, sugar and glucose
  • 20g
    gelatin

Add gelatin
  • 200g
    UHT whipping cream
  • 50g
    841

Pour over chocolate and cream.
Mix it all well with a hand blender.
  • 50g
    GIA

Rest it overnight
Use at 34c

Assembly

Prepare the mould for the cake.
Pour the mousse into the mould 1/3rd
Put the previously frozen vanilla passion fruit jelly insert into the cake mould.
Fill the rest of the mould with mousse
Cut out the proper shape for the cake mould from the Chocolate Sponge and put it into the mould. (4.5cm in diameter)
Even over with a bit of mousse and put into freezer to cool and strengthen overnight at -15C.
When it has rested overnight take out of the mould, glaze, decorate and serve.

Moulds used:
Cake mould: SIlikoMart SF163
Insert mould: SilikoMart SF005
Ball decoration mould: Pavoni Italia PX4314

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