SPICY PASSION GATEAU

I/ INGREDIENTS: FOR CAKE 30 X 40 CM

CHILI CHOCOLATE MOUSSE

• Cream (1): 230g
• Gluco syrup: 34g
• Chili powder: 10g
• Vanilla pod: 2 sticks
• Sugar: 34g
• Gelatine: 2 leaves
• Dark chocolate: 420g
• Cream (2): 230g

MANGO & PASSION CONFIT

• ANDROS Frozen Mango Puree: 1kg
• ANDROS Frozen Passion Fruit with seeds Puree: 300g
• Sugar: 120g
• Pectine NH: 20g

HAZELNUT & CHOCOLATE DACQUOISE

• Egg white: 300g
• Sugar: 100g
• Icing sugar: 100g
• Hazelnut powder: 300g
• Cacao powde: 50g
• Whole hazelnut: 100g

RED GLAZE

• Milk: 230g
• Cream: 230g
• Sugar: 170g
• Gelatine: 24g
• White chocolate: 600g
• Red food colouring: 5g

HAZELNUT PRALINE ROYALTINE

• Hazelnut praline: 450g
• Royaltine: 225g
• White chocolate: 110g

II/ PREPARATION

1 – CHILI CHOCOLATE MOUSSE

• Soak gelatine in ice water.
• Whisk cream (1) lightly and keep cool
• Cook cream (2) with milk, chilli powder until completely incorporated, add gelatin.
• Pour the warm mixture into chocolate and stir, then let it cool.
• Mix the mixture with whisked cream.

2 – MANGO & PASSION CONFIT

• Mix sugar with pectin NH.
• Cook ANDROS Frozen Mango Puree & ANDROS Frozen Passion Fruit with seeds Puree, then add sugar, pectin NH. Boil the mixture in 2 – 4 minutes, then let it cool.

3 – HAZELNUT & CHOCOLATE DACQUOISE

• Roast hazelnut and chop it.
• Whisk sugar and egg white, then mix with icing sugar, hanelnut powder, cacao powder and chopped hazelnut.
• Bake at 180°C

4 – RED GLAZE

• Soak gelatine in ice water.
• Cook cream, milk and sugar, lift it down and add gelatine, white chocolate and red food colouring.

5 – HAZELNUT PRALINE ROYALTINE

• Melt the chocolate, then mix with hazelnut, and add the royaltine

6 – PROCESS

• Bake hazelmut dacquoise and let it cool down
• Mix royaltine mixture and spread over the cake, then freeze.
• Next pour mango mixture, passion confit and freeze
• Finally, put the mousse on the top and freeze. Use after 24h.