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Chocolate crunchy brownie with passion fruit espuma and mango ragout
Chocolate crunchy brownie with passion fruit espuma and mango ragout
Ingredient list
For the brownies
42 g butter
65 g plain chocolate coating
25 g whole egg pasteurized
27 g pasteurized egg yolk
45 g sugar
90 g egg white
10 g cocoa crumble
For the mango ragout
1 mango
35 ml water
16 g sugar
120 ml orange juice
6 g starch
½ vanilla pod
For the passion fruit espuma
90 g passion fruit pulp
12 g pasteurized egg yolk
30 g sugar
½ sheet gelatine
100 g whipped cream
1-2 ISI cream capsules
How to do it:
Brownies
- Melt the butter and dissolve the couverture in it.
- Beat the whole egg and egg yolk with about 30 grams of sugar in a food processor until foamy and stir in the liquid couverture mixture.
- Beat the egg whites with the remaining sugar until stiff and fold in gradually.
- Finally, add the cocoa sprinkles. Spread the mixture on a baking tray.
- Bake at 190°C for approx. 12 minutes, let cool, cut into pieces and divide among the jars.
Mango ragout
- Cut the mango into small cubes.
- Mix water and sugar and melt to a light caramel, deglaze with orange juice and add the vanilla pod. Let everything simmer together for a while.
- Mix starch with orange juice and slightly thicken the hot mass with it. Then let it cool down.
- then fold the mango into the cooled caramel.
Passion fruit espuma
- Soften the gelatin in cold water.
- Whip the passion fruit pulp, egg yolks and sugar over a bain-marie, stirring constantly.
- Squeeze out the gelatine and add it to the mixture. Then whip in a food processor until cold.
- Whip the cream until stiff and fold in, pour everything into an ISI container and refrigerate with 1-2 cream capsules for about 2-4 hours.
- Finally, divide the brownie pieces among the glasses, decorate with espuma and add the mango ragout.
