Ingrédient
Base
- Digestive no bake chocolate crumb 200 g
- Butter, lactose free 100 g
Passion mousse
- Léonce Blanc passion fruit purée 235 g
- Fond Royal 160 g
- Cream, lactose free 700 g
Glaze
- Pastryfill passion filling 250 g
Préparation
MELT the butter and ADD Digestive crumb. MIX well and PRESS the mixture evenly in a 22cm cake ring. Allow to cool in the refrigerator
STIR the Fond Royal with a 20 ?C passion pur?e with a whisk. ADD the whipped cream gently and POUR onto the base and SMOOTH with a palette. Allow to cool in the refrigerator for at least 1 hour and then move the cake to the freezer.
APPLY the passion filling on the icy cake evenly with a palette and REMOVE the cake from the ring. DECORATE the cake.