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.
Using a hand-held blender, mix all the ingredients with a pinch of salt and
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.
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.
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
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.
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