ARAGUANI CHOCOLATE AND PASSION FRUIT

Pastry recipe
Nicole Kaplan

Nicole Kaplan

Pastry Chef
  1. CHOCOLATE LEAVES (4 per dessert).

    Heat the chocolate and spread in thin leaves. Make a rectangle of 10 cm x 3cm, 4 per portion.

  2. PASSION FRUIT JELLY

    Ingredients

    • Gelatin - 13g
    • Syrup 100% - 200g
    • Passion fruit - 1

    Soften the gelatine. Mix together all the other ingredients. Heat a small amount of the liquid and dissolve the gelatine in it. Mix everything together and pour into a flat acetate-covered pan.

  3. PASSION FRUIT CURD

    Ingredients

    • Sugar - 200g
    • Softened butter - 297g
    • Egg - 4

    Whisk the sugar, eggs and puree in a bain-marie. Continue to whisk until the temperature reaches 80°C. It will start to thicken and leave trails on the whisk. Leave to cool until just above room temperature. Remove from heat and place the preparation in the bowl of a blender equipped with a spatula. Continue to blend adding the butter tablespoon by tablespoon until completely blended. Leave to rest in the refrigerator.

  4. MILK CHOCOLATE CHANTILLY

    Ingredients

    • Cream 35% fat - 1000g
    • Milk chocolate - 250g

    Bring the cream to a boil. Pour in the chocolate and mix until mixture is smooth and even. Refrigerate overnight. Beat until peaks are formed just before serving.

  5. SORBET WITH CHOCOLATE SICHUAN PEPPER

    Ingredients

    • Water - 0,945l
    • Sugar - 130g
    • Stabilizer - 10g
    • trimoline - 130g
    • Pepper
    • Dark Chocolate (58%) - 450g

    Bring the water, sugar, stabiliser, trimoline and pepper to the boil. Add the chocolate and bring back to the boil stirring constantly. Filter and leave to cool overnight.

  6. VANILLA ICE CREAM

    Ingredients

    • Milk 3.6% fat - 0,945l
    • Cream 35% fat - 0,475l
    • Vanilla pod - 1
    • Sugar - 300g
    • trimoline - 50g
    • Egg yolk - 10
    • Stabilizer - 15g

    Bring the milk, cream, vanilla pods and half the sugar to the boil. Whisk together the rest of the sugar and the egg yolks. Heat together and filter. Leave to cool and place in an ice cream maker.

  7. PASSION FRUIT SYRUP

    Ingredients

    • Syrup 100% - 100g
    • Vanilla pod - 1
    • Limoncello - 60g

    Mix together all ingredients.

  8. ASSEMBLY

    Place a piece of chocolate on the plate and then spread the jelly. Place a leaf of chocolate, spread with the passion fruit curd. Place a second layer of chocolate over. Place a quenelle of chantilly cream on top and add the last leaf of chocolate. Garnish with passion fruit grains and a chocolate sorbet. Place two small scoops of vanilla ice cream in a glass. Pour 30g passion fruit syrup over and fill to the top with soda.

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