Ingredients
Biscuit Joconde
750 g / 26.4 oz   California Almond Paste
500 g / 17.6 oz   Eggs
75 g / 2.6 oz   Butter
100 g / 3.5 oz   Flour
325 g / 11.4 oz   Egg white
50 g / 1.7 oz   Sugar

Cigarette Mixture
100 g / 3.5 oz   Butter, soft
100 g / 3.5 oz   Powdered sugar
100 g / 3.5 oz   Egg white
100 g / 3.5 oz   Flour

Coconut Mousse
160 g / 5.6 oz   Milk
6 g / .21 oz   Sheet Gelatin
250 g / 8.8 oz   Coconut Gianduja
250 g / 8.8 oz   Whipped cream

Passion Mousse
250 g / 8.8 oz   Passion Fruit Purée
75 g / 2.6 oz   Egg yolk
40 g / 1.4 oz   Sugar
3 ea   Sheet Gelatin
250 g / 8.8 oz   Whipped cream

Preparation
Bisquit Joconde
Mix California Almond Paste and butter well. Add eggs and flour,
mix well. Whip egg white and sugar to a meringue and fold under
the almond paste.
Cigarette Mixture
Mix all ingredients together. Add some red food color. Use a stencil
and spread the mixture on a silpat and freeze. Add the Biscuit
Joconde mixture and bake at 220°C/428°F for 15 minutes.
Coconut Mousse
Boil milk. Add Coconut Gianduja and the dissolved Sheet Gelatin
and mix well together. Let the mixture cool down and fold the
whipped cream under.
Passion Mousse
Mix sugar and egg yolk. Add the mixture to the boiled Passion Fruit
Purée. Stir to a cream bavaroise, to 86°C/186°F. Add the dissolved Sheet Gelatin. Cool the mixture. Fold in the whipped cream.

Setting
Cut the Joconde biscuit and lay them out in pastry moulds. Place a
sponge on the bottom. Fill the coconut mousse halfway up. Let it set.
Place the passion mousse on top and spread level. Freeze.

Decoration
Glaze with Napmiroir cold glaze. Decorate with dried tropical fruits and chocolate.

Specialty Ingredients
#31345  FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31173  FELCHLIN-Swiss COCONUT GIANDUJA
#2341-194 HERO-Swiss NAPMIROIR
#6926-299 HERO-Swiss PASSION FRUIT PURÉE
#90070  Sheet Gelatin