Dirty Passion

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Preparation info

  • Difficulty

    Complex

  • Serves

    4

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

This dessert got its name because, at the time, all of the other desserts at Ms G’s had a special name so we had to come up with something good for this one. ‘Dirty’ because there is a soil-type mixture on the plate and ‘passion’ because of the passionfruit curd hidden underneath the dirt. It’s not rocket science.

Ingredients

Coconut Sorbet

  • 125 g ( oz) caster (superfine) sugar
  • 150 g ( oz) liquid glucose
  • 230 ml ( fl oz) coconut cream
  • 300 ml (10½ fl oz) coconut water (the liquid inside a young coconut)

Dehydrated Chocolate Mousse

  • 300 g (10½ oz) dark chocolate, chopped
  • 5 egg yolks, lightly beaten
  • 325 g (11½ oz) egg whites
  • ½ teaspoon salt
  • 100 g ( oz) caster (superfine) sugar

Passionfruit Curd

  • 7 egg yolks
  • 2 eggs
  • 250 g (9 oz) caster (superfine) sugar
  • 160 ml ( fl oz) passionfruit pulp (no seeds)
  • 375 g (13 oz) cold unsalted butter, cut into 1.5 cm ( inch) cubes

Chocolate Crumbs

  • 140 g (5 oz/42/3 cups) cornflakes, whizzed in a food processor to crumbs
  • 400 g (14 oz) digestive biscuits, whizzed in a food processor to crumbs
  • 250 g (9 oz) unsalted butter
  • 3 tablespoons squid ink
  • 200 g (7 oz/2 cups) almond meal
  • 250 g (9 oz/2 cups) drinking chocolate powder
  • 100 g ( oz) caster (superfine) sugar
  • 220 g ( oz/3⅓ cups) dried shredded coconut

The Rest

  • Choose a combination of seasonal fresh tropical fruit such as lychees, mangoes, golden kiwifruit or dragonfruit. Cut into bite-sized pieces.

Method

Coconut Sorbet

Using a hand-held blender, mix all the ingredients with a pinch of salt and 375 ml (13 fl oz/ cups) water in a bowl until well combined and the sugar and glucose dissolve. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions. Store in the freezer until ready to use.

Dehydrated Chocolate Mousse

Preheat the oven to 70°C (150°F/Gas ¼). Line a baking tray with baking paper and set aside. Put the chocolate in a bowl and place over a saucepan of boiling water until it starts to melt. Using a rubber spatula, stir the chocolate until it has completely melted. Remove the bowl from the heat and leave for the chocolate to cool slightly (it should still be melted). Whisk in the egg yolks until well combined. In another bowl, whisk the egg whites with the salt and sugar until firm peaks form.

Add one-third of the egg whites to the chocolate mixture and gently fold it through. Follow with the rest of the egg whites. Be careful not to over-mix, as you want to retain as much air as possible. Spread out the mixture over the prepared tray and leave in the oven overnight or until the mixture is firm. Essentially, we are making a sort of chocolate meringue. Alternatively, if you own a dehydrator you can use this to dry the mixture out until it is firm. Store in an airtight container in the freezer.

Passionfruit Curd

Put the egg yolks, eggs, sugar and passionfruit pulp in a bowl and whisk well. Set the bowl on top of a saucepan of boiling water and continue whisking. After a few minutes you will notice the mixture starting to thicken. Once it gets to a mayonnaise-like consistency, whisk in the butter (still over the heat) a few cubes at a time, waiting for each addition to melt before adding the next. Once all the butter has emulsified into the curd, take the bowl off the heat and cool it over a sink full of ice until it is cold. The curd should thicken as it cools down.

Chocolate Crumbs

Preheat the oven to 160°C (315°F/Gas 2–3) and line a baking tray with baking paper. Put the cornflakes into the bowl of a food processor, whizz to form crumbs and transfer to a large bowl. Do the same with the biscuits. Melt the butter in a saucepan over a medium heat, then whisk in the squid ink. Add all the other ingredients to the cornflake and biscuit crumbs except the shredded coconut. Wearing food prep gloves, mix everything well with your hands.

Add the squid ink butter to the mixture and continue to work the mixture until the crumbs become almost black. Finally, add the coconut and fold through. Spread the mixture over the prepared tray and bake for 2 minutes. Take the tray out of the oven, stir the mixture with a spoon then bake for another 2 minutes. Cool.

To Serve

Spoon 2 tablespoons of passionfruit curd into each of four bowls and top with some pieces of fruit. Cover the mixture with some chocolate crumbs then top with a few shards of chocolate mousse. Lastly, add a scoop of coconut sorbet on top.