Shortcrust pastry, passion fruit gel, whipped coconut ganache, licorice ice cream

Shortcrust pastry

• 250g butter, cut into cubes
• 130g icing sugar
• 1 piece vanilla bean, scraped out
• Lemon zest
• 3 egg yolks
• 400g flour
• 1/2 package baking powder

Method:

• Mix the butter and sugar sugar
• Then add the flavors, slowly add the egg yolks
• Finally, add the flour and knead into a dough
• Let it rest in the fridge for 30 minutes
• Then roll out the dough thinly, lay it out in the tart pans and bake at 180 degrees for 15 minutes

Passion fruit mousse

• 250g milk
• 465g Passion Fruit Chocolate Valrhona
• 3 pieces of leaf gelatine, soaked
• 500g cream, whipped

Method:

• Bring the milk to a boil and melt the soaked gelatine in it
• Pour the mixture over the chocolate and mix well
• Finally, fold in the cream

Whipped coconut ganache

• 300g cream
• 150g Kokosmark
• 25g sugar
• 25g glucose syrup
• 250g white chocolate

Method:

• Bring cream, coconut pulp, sugar and glucose to the boil
• Mix the mixture with the chocolate and let cool overnight
• The next day with the bishop's crook and fill in a piping bag or refrigerate

Passion Fruit Gel

• 500g passion fruit pulp
• 150g sugar
• 8g Agar Agar

Method:

• Bring everything to a boil, refrigerate and then mix

Liquorice Ice Cream

• 500g milk
• 150g cream
• 1 pinch of liquorice powder
• 130g sugar
• 85g egg yolk

Method:

• Combine sugar and egg yolks in a bowl
• Bring the milk, cream and liquorice powder to the boil and mix with the egg yolk mixture
• Peel the mixture into a rose, fill into a Pacojet container and freeze

Chef: Alex Pirini