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Chocolate, passion fruit and vanilla

VSare dishes that can have a meaning that goes beyond their intrinsic goodness and quality. This is the case of the dessert offered by Maurizio Bufihead of Restaurant Il Fagiano of the 5-star luxury hotel in Gardone Riviera (BS) Grand Hotel Fasano & Villa Principe. “Chocolate, passion fruit and vanilla is a dessert – made by the pastry chef Federico Villa – which we thought of last spring as a “response” to the war between Russia and Ukraine. We wanted to send a message of peace and for this reason we created a dish made with chocolate from the Caribbean, vanilla from Madagascar and passion fruit of exotic origin”, explains Chef Bufi.

Chocolate, passion fruit and vanilla

Ingredients for 4 persons
CHOCOLATE MOUSSE
• 47 g of 35% fat fresh cream
• 40 g of egg yolks
• 40 g granulated sugar
• 1 g gelatin powder
• 105 g of Manjari 64% dark chocolate
• 65g pasteurized egg whites
• 4 g ginger zest
• 1 vanilla pod

In a saucepan, heat the cream to 40°C. Add the egg yolks and mix constantly. At a temperature of 45°C, add the caster sugar. Bring everything to 82°C for 5 seconds. Add the gelatin powder and mix. Pour the previously melted dark chocolate into the saucepan. Emulsify well. Add the pasteurized egg whites. Mix everything. Add ginger and vanilla and set aside.

PASSION FRUIT INSERT
• 50 g of passion fruit pulp
• 50 g of sugar
• 1 g of agar-agar
• 30 g of cold butter in cubes

Heat the passion fruit to 45°C. Add the sugar mixed with the agar agar. Bring to a boil. Remove from the heat and add the cold butter. Mix everything and pour the liquid into special ball molds with a circumference of 1 cm. Break down into the negative. Remove from the mold and set aside in the freezer.

WHITE CHOCOLATE GLAZE
• 60 g whole milk
• 15g of water
• 25 g of glucose syrup
• 3 g gelatin powder
• 150 g 35% Ivory white chocolate

In a saucepan, bring the milk, water and glucose syrup to a boil. Add gelatin powder. Remove from the heat and add the white chocolate. Mix in the blender until it becomes shiny and fluid. Store in the fridge overnight.
NB: At the time of use, the temperature of the glazing must be 31°C.

COCOA SHORTBREAD
• 150 g of cold butter in cubes
• 12.5 g cocoa powder
• 237 g shortcrust pastry flour
• 2.5 g fine salt
• 100 g icing sugar
• 40 g of pasteurized egg yolks

In a planetary mixer, combine butter, cocoa, flour and salt. Add sugar and pasteurized egg yolks. Knead until you obtain a smooth and homogeneous dough. Make rolls and let them rest overnight in the refrigerator. The next morning, roll out the dough with a rolling pin at 7
mm. Cut with two smooth pastry circles of different sizes in order to obtain a ring shape – Transfer to a silicone mat. Cook at 160°C for 10 minutes.

CHOCOLATE CAKE
• 360 g granulated sugar
• 125 g of whole eggs
• 140 g of sunflower oil
• 24 g whole milk
• 200 g shortcrust pastry flour
• 85 g cocoa powder
• 7 g baking powder
• 1 g fine salt
• 300 g of coconut flour
• 75 g of 35% fat fresh cream

Bring the whole eggs mixed with the sugar to a temperature of 40°C. Transfer to a planetary mixer and whip at maximum speed with a whisk. Drizzle with seed oil and milk. Separately, add the flour, cocoa, salt, yeast and sift everything twice. In another planetary mixer, half whip the cream. At the first batter, start adding the powders very gradually and alternate with the semi-whipped cream. Once finished, spread on a baking sheet and bake at 170°C for 30 minutes, then 160°C for 15 minutes and finally 150°C for 10 minutes. Once the chocolate cake is cooked, blow then mix 600 g with 300 g of coconut flour. Keep this preparation aside, to use it as the base of the sphere.

The good life

TO END
In sphere moulds, with a pocket bag, add the chocolate mousse, the passion fruit insert inside and finally finish with the mousse. Remove all air bubbles and place in blast chiller overnight. The next day, take the balls out of the moulds, place them on a rack and cover them completely with the white chocolate icing at a temperature of 31°
C. Immediately place in refrigerator to harden. After about 15 minutes, take the spheres and start coloring them with yellow, orange, red, lilac, blue and green fat-soluble chocolate, using food brushes. On a plate, place a spoonful of chocolate cake in the center, place the colored sphere on it and finally the ring biscuit which must remain in the middle of the sphere. Make sure the sphere is completely thawed when serving.

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