Chocolate Passion Fruit Mousse with Coconut Sorbet

Name: Chocolate Passion Fruit Mousse with Coconut Sorbet
Ingredients: 40 g (¼ cup and 1 Tbsp) cake flour; 112 g (1¼ cups) almond flour; 7 g (2½ tsp) egg white powder; 168 g (¾ cup) whole milk; 3 vanilla beans, split & scraped; 700 g (25 oz) Valrhona Manjari chocolate, chopped; 588 g (2½ cups) heavy cream, whipped to soft peaks; 5 g (1 Tbsp) agar agar; 12 g (2 tsp) pectin NH; 252 g (1 cup and 2 Tbsp) apricot puree; 75 g (⅓ cup) glucose syrup; 14 g (1 Tbsp) lemon juice; 200 g (¾ cup and 2 Tbsp) egg yolks; 125 g (2 each) large eggs; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 250 g (1 cup and 2 Tbsp) unsalted butter, softened; 250 g (1 cup) egg whites; 250 g (2 cups) confectioner’s sugar; 112 g (1¼ cups) coconut flakes; 340 g (1½ cups) passion fruit puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 56 g (¼ cup) glucose powder; 3 g (1 tsp) sorbet stabilizer; 294 g (1¼ cups) water; 154 g (¾ cup) granulated sugar; 504 g (2 cups and 2 Tbsp) coconut puree

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Almond Dacquoise

40 g (¼ cup and 1 Tbsp) cake flour

Dessert

Method

Almond Dacquoise

Preheat oven to 190°C (375°F). Sift flours and confectioner’s sugar into a small bowl. In another bowl, whisk to combine egg white powder and granulated sugar. Whip egg whites on medium speed in the bowl of a stand mixer fitted wit