Chocolate Financier with Passion Fruit Curd

Name: Chocolate Financier with Passion Fruit Curd
Yield: Makes 15
Cuisine: British
Ingredients: 3 g (½ tsp) leaf gelatine; Zest and juice of 1 lime; ½ vanilla pod, split lengthways; 250 g (9 oz) ready-made passion fruit purée; 1.5 g (¼ tsp) leaf gelatine; 150 ml (5 fl oz/⅔ cup) dark rum; 2 passion fruits; ½ vanilla pod (bean), split lengthways; 20 g (¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), chopped; 170 g (6 oz/¾ cup) caster (superfine) sugar; 90 g (3 oz/generous ⅓ cup) caster (superfine) sugar; 200 g (7 oz) whole eggs (about 4 eggs); Chocolate decorations and edible gold leaf, to finish; 100 g (3½ oz) ready-made passion fruit purée; 260 g (9¼ oz/2⅔ sticks) unsalted butter; 85 g (3 oz/generous ½ cup) plain (all-purpose) flour, sifted; 25 g (scant 1 oz) orange marmalade; 150 ml (5 fl oz/⅔ cup) water; 240 g (8½ oz) egg whites (about 8 eggs); 250 g (9 oz/generous 1½ cups) Icing (powdered/pure) sugar, sifted; 20 g (¾ oz/1 tbsp) cocoa powder; 125 g (4½ oz/1⅔ cups) ground almonds; 20 g (¾ oz) caster (superfine) sugar; 90 g (3 oz/7 tbsp) unsalted butter; 1 large mango (about 150g/5½oz); 180 ml (6 fl oz/¾ cup) water; 7 g (1 tsp) fresh root ginger, grated

Preparation info

Makes
15

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This was inspired by the style of cooking used during my time working for Raymond Blanc at Le Manoir aux Quat’Saisons.

Ingredients

Chocolate decorations and edible gold leaf, to finish

Method

First, make the passion fruit curd:

1 Place fifteen 4.5cm (1¾ inch) dome moulds onto a baking tray (sheet). Put the gelatine in a bowl with enough cold water to just cover it, soak for a few minutes until soft and then squeeze off any excess water. Put the passion fruit purée in a saucepan and bring to the boil. Meanwhile, in a large mixing bowl, whisk the