Chocolate crisps with passion fruit foam

Name: Chocolate crisps with passion fruit foam
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 150 g white couverture; 1 leaf white gelatine; 2 Eggs (size M); 7-10 Tbsp Salt; 400 g Confectioner's cream (at least 32% fat); 1 TABLESPOON light cocoa liquor; 150 g Dark chocolate coating; 1 TABLESPOON brown rum; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 10 g Butter; 1 TABLESPOON Icing sugar; 2 ripe passion fruits; 1-2 TABLESPOONS Sugar; 1 TEASPOON Cocoa powder for dusting; 125 g ripe raspberries; 7-10 Tbsp Mint leaves

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

150 g white couverture
1 leaf white gelatine
2 Eggs (size M)
7-10 Tbsp Salt
400 g Confectioner's cream (at least 32% fat)
1 TABLESPOON light cocoa liquor
150 g Dark chocolate coating
1 TABLESPOON brown rum
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
10 g Butter
1 TABLESPOON Icing sugar
2 ripe passion fruits
1-2 TABLESPOONS Sugar
1 TEASPOON Cocoa powder for dusting
125 g ripe raspberries
7-10 Tbsp Mint leaves

Directions

1
For the light cream, chop white couverture and melt over a warm water bath. Soak the gelatine
2
Beat 1 egg with 1 pinch of salt until foamy, add the melted white chocolate coating and fold in with a dough scraper. Squeeze the gelatine, add to the chocolate coating and melt in it. Let cool for about 10 minutes
3
Whip the cream until stiff. Fold half of the cream into the white couverture mixture, season to taste with liqueur and chill. Keep the rest of the cream also cold.
4
For the dark cream, chop the dark chocolate and melt over a warm water bath. Beat 1 egg with 1 pinch of salt until foamy, fold in the melted chocolate coating. Let the mixture cool down for about 10 minutes. Fold in cold cream, season with rum. Put the cream in a cold place
5
Take the strudel dough sheets out of the refrigerator and let them rest at room temperature for about 10 minutes. Remove 2 pastry sheets, repack the rest and chill. Use a round cookie cutter to cut out 18 thalers (approx. 6 cm Ø each) from the dough and place them on a baking tray lined with baking paper. Melt butter, brush the taler with it and dust thinly with icing sugar. Bake the thalers in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes. Let cool down
6
Cut open the passion fruit, hollow it out and stir the seeds with the pulp with a whisk, season with sugar
7
For each dessert, spread about 1/2 of the dark and light cream on 6 thalers each, one thaler with dark and one with light cream on top of each other. Cover with an empty thaler and dust with a little cocoa. Pour onto 6 plates
8
Sort the raspberries and arrange them on the plates. Arrange the passion fruit on the plates. Decorate with mint leaves. Serve immediately. Chill the rest of the cream and eat the next day