Ingredients
Passion Fruit Sorbet
8 oz Water
3 oz Sugar
1/4 tsp Pectin powder
8 oz Passion Fruit Purée
8 oz Mango Purée
Banana Crisp
3 oz White Sponge Cake Mix
1 1/2 oz Banana Purée
3/4 oz Butter, melted
Maracaibo Truffle Cake
6 oz Maracaibo Rondo 65%
3 oz Butter
2 ea Eggs
3 oz Sugar
Preparation
Passion Fruit Sorbet
Mix sugar and pectin powder together until completely combined.Bring the water to a boil, add sugar and whisk until the sugar iscompletely dissolved. Bring the syrup back to a second boil, removefrom heat and chill. Add the cold syrup to the Passion Fruit Purée and Mango Purée, stir until completely combined and process in abatch freezer.
Banana Crisp
Sift the White Sponge Cake Mix and place it in a bowl fitted with thepaddle attachment. Add Banana Purée and melted butter and mixon medium speed just until a smooth paste forms. Using a 3" roundstencil spread the batter onto a silpat and bake at 325°F until theyare golden brown, about 10 minutes. Allow the cookies to coolslightly and mold them over a small ramekin. If the cookies get toohard place them back in the oven to warm slightly. Store the BananaCrisps in an air tight container until needed.
Maracaibo Truffle Cake
Oil 18 - 2" x 1 1/2" rings and place them on a sheet pan lined withparchment paper. Melt Maracaibo Rondo 65% and butter togetherand reserve. Whip the eggs and sugar on high speed until they arethick and pale, about 5 minutes. Fold the eggs into the meltedchocolate mixture and pipe the batter into the rings, filling themabout half way. Bake the cakes in a 325°F oven for 12 minutes.Do not over bake! Serve the cakes at room temperature.
Setting
Pool some Bourbon Royal Sauce Vanille on a plate and place aMaracaibo Truffle cake in the center of the sauce. Place a BananaCrisp on top of the cake and fill with a scoop of the Passion FruitSorbet.
Decoration
Garnish the plate with fresh fruit and chocolate decoration.
Specialty Ingredients
#6926-299 HERO-Swiss PASSION FRUIT PURÉE
#6925-299 HERO-Swiss MANGO PURÉE
#9826-299 HERO-Swiss BANANA PURÉE
#22140 White Sponge Cake Mix
#31118 FELCHLIN-Swiss MARACAIBO RONDO 65%
#31351 FELCHLIN-Swiss BOURBON ROYAL SAUCE VANILLE
