CARMA® tropical easter

Place the passion fruit puree into a large pan, bring it to a boil and reduce it to 200g.         
Soak the gelatine in a very cold water bath.         
Heat the purees and add the soaked gelatin. Pour the puree mix in a bowl, mix with the chocolate and allow to melt. Hand blend the mix and allow to cool to 35°C.    Mix the chocolate base with the semi whipped cream and pipe into the egg mold (component 4). Clean the surface of the mold using a spatula and place in the fridge until further use.

• Large pan
• Large bowl
• Small bowl
• Whisk 
• Spatula
• Piping bag

Mix the Brilliant-Gel and the purée and reserve for further use.

• Small bowl
• Spatula

Place the Greek yoghurt in a colander with a muslin cloth inside a large bowl and leave it in the fridge overnight.
Open the vanilla bean and scrape out the seeds. On a chopping board, crush the vanilla seeds with the sugar until well combined.
Add the vanilla sugar to the yoghurt and mix. Reserve until further use.

• Muslin cloth
• Large bowl
• Spatula

Make the small eggs using the mold of your preference. In this case the mold used is 4cm x 2,7cm x 1,5cm. Fill the mold with the pre-crystallised CARMA® Couverture White Nuit Blanche 37% and leave to completely crystallise. Unmold and stick the two half eggs together. Melt the bottom of the mold, ensuring there is a gap to pipe in the mousse. 

Place the mold in a lined tray with plastic wrap and spray the eggs with the pre-crystallised white cocoa butter.

Reserve until further use.

• Thermometer 
• Large bowl
• Spatula
• Piping bag
• Egg mold 
• spray gun

Bring milk and cream to a boil and pour over the yolk. Bring to a temperature of 76°C.
Add gelatine and pour over the couverture.
Combine well with a hand blender and reserve in a piping bag until further use.

• Small bowl
• Spatula
• Pot
• Hand blender