Ingredients
Passion fruit glaze
(for 4×16 cm 1/2 spheres)
- Syrup 60% 220 g
- Glucose syrup DE60 450 g
- Neutral glaze 380 cl
- Léonce Blanc passion fruit purée 80 g
- Natural orange colouring
- Chocolate cone for decoration
Hazelnut biscuits
(for 40 x 60cm frame)
- Unrefined sugar 100 g
- Egg whites 300 g
- Ground hazelnuts 240 g
- Icing sugar 250 g
Iced mango mousse
- Egg yolk 120 g
- Sugar 100 g
- Water 50 g
- Léonce Blanc mango purée 180 g
- So?ly whipped cream (35% fat) 500 g
Passion fruit ice cream
(makes 1785g)
- Water 70 g
- Whole milk 800 g
- Crème fraîche (35% fat) 300 g
- Caster sugar 220 g
- Invert sugar 30 g
- Glucose powder 60 g
- Léonce Blanc passion fruit purée 300 g
Preparation
Passion fruit glaze
Put all the ingredients (except the passion fruit purée) in a suitable saucepan.
Heat gently stirring constantly.
At 85°C, add the Léonce Blanc passion fruit purée and colouring and blend without adding air.
Chill overnight.
Use the glaze warm at 35/38°C on a frozen dessert.
Hazelnut biscuits
Sift the icing sugar and ground hazelnuts together.
In the mixer bowl, whisk the egg whites and the unrefined sugar, keeping the egg whites soft.
Carefully fold in the sifted mixture with a spatula (icing sugar / hazelnut power).
Pour into a 40 x 60cm frame to 1cm thick.
Bake at 160°C for around 15 minutes.
Leave to cool before cutting to fit the moulds.
Iced mango mousse
Whip the cream to very soft peaks, chill.
In a suitable saucepan bring the sugar and water to the boil.
In the mixer bowl, whisk the egg yolks. When the sugar reaches 118°C, remove from the heat and slowly add to the egg yolks (reduce the speed) pouring down the side of the mixer bowl. When the mixture is cool, below 40°C, stop the machine. Add the Léonce Blanc mango purée to the bomb mixture, whisking continuously. Add 1/4 of the whipped cream using a whisk. Gently fold in the remaining whipped cream with a spatula. Line 3 1/2 sphere moulds. Freeze.
Passion fruit ice cream
Put the water and the whole milk in a suitable saucepan or a pasteuriser. At 35°C add the crème fraîche.
At 45°C, add the invert sugar then the sugar, stabiliser and powdered glucose mixture. Mix well. Heat to 85°C for 3 minutes minimum, then cool quickly to 4°C. Blend the mixture. Leave for at least 4 hours and a maximum of 12 hours.
Blend again before churning. Churn the mixture and immediately afterwards, pipe into 1/2 sphere moulds already lined with the iced mango mousse. Smooth the product and then add the hazelnut biscuit disk, pressing down lightly. Freeze.
Decoration
Turn out the frozen dessert on a rack and glaze it.
Set the glaze in the freezer.
Before displaying, decorate the dessert using a cone of tempered chocolate to make it look like a Halloween pumpkin (teeth, eyes, mouth).