Flexi Chocolate Ganache with Passion Fruit Mango Sorbet, White Chocolate Powder, Caramelized Banana and Mango Cremeux

Name: Flexi Chocolate Ganache with Passion Fruit Mango Sorbet, White Chocolate Powder, Caramelized Banana and Mango Cremeux
Ingredients: 300 g (1¼ cups) heavy cream; 35 g (1.25 ounces) inverted sugar; Pinch of salt; 125 g (4.4 ounces) Valrhona Manjari 64% chocolate, chopped; 896 g (4 cups) water; 500 g (2 cups and 2 Tbsp) sugar; 375 g (1¼ cups) glucose syrup; 1250 g (5½ cups) passion puree; 100 g (⅓ cup and 1½ Tbsp) whole eggs; 2 gelatin sheets (or 4 g powdered); 28 g (2 Tbsp) unsalted butter; 80 g (2.8 ounces) tapioca maltodextrin; 120 g (4.2 ounces) white chocolate, melted; 510 g (2 cups) passion fruit puree; 5 g (1 Tbsp) agar agar; 5 g (1 tsp) coconut vinegar; 75 g (⅓ cup) mango puree; 100 g (½ cup) diced mango; 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); 400 g (1¾ cups) coconut milk; 70 g (⅓ cup) granulated sugar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Flexi Ganache

300 g (1¼ cups) heavy cream
35 g (1.25

Method

Flexi Ganache

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium sized pot, bring cream, sugar, glucose syrup, salt and agar agar to a boil. Stir in gelatin to dissolve and pour over chocolate. Whisk until smooth, pour onto a baking sheet lined with a nonstick mat and refrigerate until firm.