Mango Passion Fruit Recipe by Executive Pastry Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield

Serving Portions: Portion size 140 gm per portion

Preparation Time: 3 hours

METHOD:

1. For coconut Dacquoise: Whisk egg white and sugar to get soft peak meringue then fold in desiccated coconut, almondpowder and icing sugar in it. Sheet it on parchment paper lined in a tray and bake at 200 degree Celsius for 10 to 14 minutes.
2. For passion fruit cremeux: combine egg yolk and sugar in a large heatproof bowl whisk the yolk and sugar with a balloon whisk until the mixture is lighter then slowly add the whole eggs whisk continuously till the mixture is lighter and noticeably thicker. Add in the passion fruit puree mix for some time, let it cool when little warm add in the butter mix in the end add gelatin. 
3. For mango jelly: take mango puree, caster sugar and liquid glucose in a sauce pan cook it till first boil comes remove from induction add lemon juice and gelatin.
4. To make the white chocolate mango:mousse make anglaise with egg yolk, caster sugar and milk then pour it over chocolate and make a ganache, add the mango puree in the ganache. Then fold in Semi Whipped Cream in it and gelatin.
5. Assembling: – Take a silicon mold or lined cake ring, pipe white chocolate mango mousse in it then mango jelly followed by passion fruitcremeux, now fill it with white chocolate mango mousse and put coconut dacquoise.
6. Freeze it, then demold and garnish it accordingly

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