Bona Passion Fruit Dessert with Coconut and Mango
Shortcrust base, Passion fruit mousse, Mango jelly and Suede finish — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (shortcrust base)
- 3 min
- mixing speed (shortcrust base)
- medium
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 8 min
- heating temperature (suede chocolate)
- 45 °C
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Special | 900 g |
| Cocoa | 100 g |
| Butter (can be replaced with margarine of 85% fat content) | 450 g |
| Eggs | 50 g |
Passion fruit mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 250 g |
| Passion fruit pulp | 150 g |
| Cream (30% fat) | 350 g |
| Water | 40 g |
| Gelatine | 10 g |
Mango jelly
| Ingredient | Quantity |
|---|---|
| Mango pulp | 150 g |
| Coconut pulp | 100 g |
| Pectin NH | 10 g |
| Sugar | 5 g |
Suede finish
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Oil | 100 g |
Method
- Shortcrust base
Mix all ingredients at medium speed for about 3 minutes (using a flat beater). Roll the dough out to a thickness of about 0.3 cm and cut out 8 squares of about 6.5 x 6.5 cm. Bake between perforated mats at 190°C for about 8 minutes.
- Passion fruit mousse
Whip the chilled cream. Soak the gelatine in the water. Bring the passion fruit pulp to the boil, add the gelatine and pour over the Arabesque chocolate. Mix. Add the whipped cream and fold gently until combined. Fill 8 silicone moulds measuring 6 x 6 cm and 5 cm high with the mousse to roughly half of their height.
- Mango jelly
Mix the pectin with the sugar. Bring the mango and coconut pulp to the boil, add the pectin with sugar and mix. Dose the jelly into 8 inserts 4 cm wide and 2 cm high (about 25 g each). Freeze.
Assembly: place the frozen jelly on the passion fruit mousse. Fill the remaining space in the silicone moulds with mousse. Freeze.
- Suede finish
Heat the Arabesque chocolate with the oil to about 45°C (using a microwave). Add red fat-soluble food colouring (amount depends on the desired colour). Apply the suede to the frozen mousse with jelly using a spray compressor. Place the finished dessert on the shortcrust biscuit.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.