An Easter cake with tangy notes and tropical flavors of passion fruit and mango. When it’s not possible to travel the world right now, bring the taste of the world to the table instead.
EASTER EGGS WITH MANGO AND PASSION FRUIT
60 G SOFT BUTTER
85 G SUGAR
SEEDS OF ½ VANILLA POD
½ M/L EGG
50 G ALMONDS
100 G FLOUR
Whisk butter, sugar and vanilla seeds creamy and fluffy in a bowl.
Weigh the egg and add it to the sugar mixture.
Roughly chop the almonds in a blender and add them to the dough.
Sift the flour into the bowl and mix the dough until it just sticks together.
Place the dough on a floured tabletop and carefully knead the dough together, then shape it into a long square sausage of 4-5 cm in diameter.
Wrap the dough in cling film and refrigerate for at least 1 hour.
Preheat oven to 175 degrees celcius.
Cut the dough into 0.5 cm thick slices.
Place the cookies on a baking sheet lined with parchment paper spaced slightly apart as they spread out slightly.
Bake the cookies for 15-20 min until the edges are nicely golden brown and the center feels firm.
Save five for the Easter eggs and let any helpers eat the rest.
PASSION FRUIT GANACHE:
75 G WHITE CHOCOLATE
30 G PASSION FRUIT PUREE (THE PULP OF THREE FRUITS)
25 G HEAVY CREAM 38%
Cut the passion fruit in half and scrape the pulp and seeds out, put them in a blender and blitz briefly so that the pulp detaches from the seeds.
Sift it through a fine-mesh sieve into a small microwave-safe bowl to remove the seeds.
Mix the passion fruit juice and cream together and bring to the boil.
Melt the chocolate, either over a water bath or in a microwave.
Add the hot passion fruit cream to the chocolate and continue stirring until you have a glossy ganache.
Finally, smoothe out the ganache with a stick blender to remove any lumps.
Distribute the ganache in a 3 cm hemisphere silicone mould, cover with cling film and place the mould in the freezer until frozen solid, approx. 3-4 hours.
MANGO MOUSSE :
200 G MANGO FROZEN OR FRESH
2.5 SHEETS OF GELATINE
40 G SUGAR
1 TBSP LEMON JUICE
175 ML HEAVY CREAM 38%
½ TSP VANILLA PASTE
Soak the gelatine in cold water for 10 minutes.
Place mango, sugar and lemon juice in a small saucepan and cook the fruit until tender. This takes approx. 5-10 min. Blend the compote with a stick blender.
Remove the pan from the heat, pass the puree through a fine-mesh sieve, to remove any lumps.
Squeeze the water out of the gelatine and melt it in the hot mango puree until it has dissolved.
Allow the mango puree to cool to room temperature.
Whip the cream and vanilla paste to a lightly whipped cream with soft peaks.
Fold the whipped cream into the mango puree a little at a time with a rubber spatula without knocking the air out of the cream.
Fill a piping bag with the mousse and fill the white part of the silicone egg mould to just below the edge.
Remove the passion fruit ganache from the freezer and with the dull side of a knife gently release them from the mould. Put the hemispheres together in pairs, roll them, if necessary, in the palm of your hand to a ball and press them halfway down into the mousse.
Put the other part of the mould on and make sure the two parts fit together, making a little “click” or “plop” sound when done right.
Piepe the rest of the mousse into the mould through the hole at the top.
Tap the mould lightly against the table and cover the mould with cling film.
Place the mould in the freezer for a minimum of 4 hours, preferably overnight, till the mousse is frozen and can be pushed out of the mould.
300 G WHITE CHOCOLATE, EG. VALRHONA IVOIRE 35%
30 G FLAVOUR NEUTRAL OIL
EDIBLE ROSE SHIMMER DUST
RED WOOD SORREL
Melt the chocolate and mix it with the oil.
Pour it into a cup where the mousse eggs can be dipped in.
Push the eggs out of the mould and stick a toothpick in the top of the mousse, dip the egg in the chocolate and let it drip off a bit before placing it on a cookie.
Sprinkle with edible rose dust, I used a clean brush for this.
With a toothpick, you can dab some of the excess chocolate on top of the egg and attach red wood sorrel.