Entremet velvet passion

Mix the gelatin powder with the water.

Heat the Debic Stand & Overrun together with the milk, the sugar and the glucose.

Melt in the gelatin mass.

Mix the almond powder and the cacao butter with a hand mixer, add a little of the cream mix, bit after bit.

Let cool down for about 45 min.

Add the Debic Cream Plus Mascarpone and the lime zest.

Pour the mixture into the moulds and leave to rest in the fridge overnight.

Mix the gelatin powder with the water (1).

Mix the water (2) with the sugar and bring to the boil.

Whisk the egg whites when the sugar syrup is at 109 °C.

At 120 °C add the sugar syrup to the airy egg whites.

Bring 1/4 part of the passionfruit puree to the boil.

Melt the gelatin mass in the microwave and mix with the warm fruit puree.

Cool with the rest of the cold passionfruit puree.

Mix this with the Italian meringue.

Gently combine with the whipped Debic Stand & Overrun.

Mix the crumble with the feuilletine and the salt.

Melt the chocolate and mix together.

Press in a baking trail until 1 cm thick.

Let it cool down and cut into 14 cm circles.

Whip the sugar and the egg whites.

In a blender, blend the icing sugar, the flour, the pistachio and the hazelnut powder.

Gently fold the egg whites into the dry ingredients mix.

Spread 1 cm on a baking tray and bake for 15 min at 200 °C.

Mix the gelatin powder and the water (1).

Bring the water(2), the sugar and the glucose to a boil until 103 °C.

Add the the gelatin mass and let it melt.

Pour in the Debic Végétop.

Finally add the chocolate and the yellow colouring, mix with a hand blender.