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1
Assembly: Line 2 (6-inch) ring molds with acetate band.
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2
Line rings with strips of biscuit joconde.
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3
Place a circle of chocolate biscuit on bottom of rings.
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4
Divide mango filling between rings.
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5
Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc.
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6
Fill rings with mousse and freeze for 15 minutes.
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7
Top with additional mousse and freeze.
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8
Unmold and spray with chocolate and refrigerate.
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9
Chocolate biscuit: Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes.
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10
Gradually add yolks and eggs, continue to mix until combined.
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11
Add warm chocolate.
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12
Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks.
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13
Fold egg whites into chocolate mixture.
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14
Spread onto 2 sheet pans lined with parchment paper.
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15
Bake in a preheated 375-degree oven for 9 minutes.
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16
Cool and cut into 5 1/2-inch circles.
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17
Biscuit joconde: Combine almond flour, confectioners sugar and flour.
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18
Add eggs and whip on high speed for 10 minutes.
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19
In a separate bowl, whip egg whites to soft peaks.
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20
Gradually add sugar and whip to medium peaks.
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21
Fold in egg whites.
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22
Spread onto 2 parchment lined baking sheets.
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23
Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
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24
Chocolate meringue: Whip egg whites to soft peaks.
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25
Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks.
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26
Fold in cocoa powder.
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27
Pipe 8 spiral 6-inch circles onto parchment lined baking sheet.
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28
Bake in a preheated 212-degree oven for 1 hour.
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29
Cool and spread both sides with cocoa butter.
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30
Passion fruit mousse: Whip egg whites into soft peaks.
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31
Cook sugar, corn syrup and water until 240 degrees Fahrenheit.
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32
Slowly add sugar and continue to whip on high speed into stiff peaks, set aside.
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33
Combine purees and bring to a boil.
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34
Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream.
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35
Fold remaining cream into egg whites.
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36
Fold mixtures together and use immediately.
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37
Mango filling: Combine mango and lime juice, set aside.
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38
Caramelize sugar, add butter, mango and vanilla.
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39
Saute for 2 minutes, cool completely.
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40
Chocolate spray: Combine warm cocoa butter and coloring.
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41
Pour over chocolate and stir.
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42
Strain and place in spray gun, use immediately.
