DESSERT PEANUT AND PASSION FRUIT
RAVIFRUIT SABLÉ PASTA
63gr Butter M.G. 82%
31gr Caster Sugar
8gr Whole Egg
95gr Wheat Flour Type 55
Salt
Mix all ingredients together and knead lightly. Store in the refrigerator for at least an hour. Roll out with the help of a rolling pin and bake at 160ºC for 20-25 minutes.
PEANUT MOUSSE
3gr Gelatin Sheets “Silver”
45gr Cream 35%
275gr Peanut Praline
275gr Cream 35%
Soak the gelatine leaves in cold water and drain.
Heat the first cream and dissolve the gelatine in the hot cream.
Place half of the praline with the cream and mix well. Add the remaining praline.
Whip the half-cream and fold it into the previous mixture.
Put in the molds
PASSION FRUIT CREAM
7gr Cane Sugar
8gr Inulin
2gr Pectin NH
41gr Passion Fruit Puree
61gr Water
16gr Coconut Oil
2gr Natur Emul
Mix the sugar with the inulin and pectin.
In a pan heat the purée with the water to 45°C.
Add the first mixture to the purée and mix vigorously, bake at 85ºC.
Cool this preparation to 40ºC.
Heat the coconut oil to 35ºC and add the emulsifier.
Emulsify with turmix and place in the desired molds.
CHOCOLATE, YOGURT AND PEANUT CREAM
1gr Gelatin Sheets “Silver”
84gr Cream 35%
27gr Peanut Praline
133gr Greek Yogurt
152gr White Azor
Soak the gelatine leaves in cold water and drain.
In a pan heat the cream with the praline, add the gelatine and melt.
Stir in the Greek yogurt.
Let it stand in the cold for 6 hours.
COULI MARACUJÁ
70gr Passion Fruit Puree
25gr Fresh Passionfruit
104gr Neutral Glaze
Crush the puree with the glaze. Involve the passion fruit pulp.
PEANUT AND PASSION FRUIT
1gr Golden Leaves
50gr Peanut
5gr Brown Velvet Dye
Place velvet coloring around the peanut mousse.
Assemble this piece on the sablé pastry.
Place the chocolate and peanut cream on top of the mousse. Make a small ball in the center and place the passion fruit couli in the center.
Decorate with the peanuts and the gold leaf.
