ingredients
  • 250 g Ravifruit coconut purée
  • 250 g Water
  • 20 g Potato starch
  • 300 g Valrhona Amatika Blanche 35% vegan chocolate
preparation

In a saucepan, heat the coconut purée and water. At 60–70° C, mix some of the liquid with the potato starch. Unite then bring to the boil like you would do with a custard.

Pour the hot liquid over the couverture and mix well to perfect the structure.

Leave to rest overnight at +4° C.

ingredients
  • 500 g Ravifruit mango purée
  • 15 g Sosa gold bovine gelatine
  • 75 g Hydration water
  • 125 g Fruit meringue
  • 275 g Elle&Vire Excellence Cream 35%
  • 1 pc Madagascar Bio vanilla bean

For the fruit meringue

  • 75 g Ravifruit passion fruit purée
  • 35 g Caster sugar
  • 55 g Sosa 40De glucose syrup
  • 15 g Sosa albumin powder
preparation

Heat 1/3 of the purée. Add the sliced vanilla pod and let it steep for 30 minutes.

Reheat the purée to 50° C and melt the hydrated gelatine in it. Combine with the remaining room-temperature purée.

Heat all basic meringue ingredients to 55° C in a bain-marie then whip.

Add the meringue to the purée and finish with the semi-whipped cream. Pour into spherical moulds and blast chill to -18° C.

ingredients
  • 400 g Ravifruit mango purée
  • 100 g Ravifruit passion fruit purée
  • 25 g Sosa Cold Gelcrem
preparation

Combine all ingredients together in a jug then mix well until the gel is smooth and shiny.

Store in a dispenser at +4° C until use.

ingredients
  • 100 g Grissini W 170 flour
  • 100 g Elle&Vire extra-dry butter
  • 50 g Almond flour
  • 50 g Sosa coconut flour
  • 100 g Cane sugar
preparation

Mix all ingredients together in a stand mixer. Once the mass is homogeneous, spread out on a baking tray lined with baking paper.

Bake at 155° C until golden brown.

ingredients
  • 400 g Ravifruit passion fruit purée
  • 50 g Water
  • 50 g Sugar
  • 25 g Sosa plant-based gelling agent
preparation

Combine all ingredients together when cold then mix well with a whisk. Bring the mixture to the boil and pour onto a baking tray.

Allow to rest at +4° C before slicing.

ingredients
  • 500 g Ravifruit coconut purée
  • 100 g Sugar
  • 25 g Sosa 33De glucose powder
  • 25 g Sosa Dextrose
  • 50 g Sosa Prosorbet 100
  • 185 g Water
preparation

In a large saucepan, combine the water and all dry ingredients. Pasteurise the mixture at 85° C then pour over the cold purèe. Mix and leave to rest overnight at 4° C. Stir to combine the following day.

ingredients
  • 400 g Ravifruit mango purée
  • 100 g Ravifruit passion fruit purée
  • 25 g Sosa Cold Gelcrem
  • 50 g Sosa Procrunx
preparation

Combine all ingredients together in a jug then mix well until the gel is smooth and shiny. Roll out to 2 mm on a silicone mat and dehydrate overnight at 65° C.

Store in a dry place.

ingredients
  • 500 g Valrhona passion fruit Inspiration
  • 500 g Valrhona cocoa butter
preparation

Melt the cocoa butter in the microwave and add to the Inspiration passion fruit couverture.

Frost the mousse balls with the frosting at 45° C.

Assembly and finishing

FOR THE TARTLET

Prepare the Valrhona Amatika Blanche 35% cream then stuff the cavity of the large La Rose Noire oat disc. Remove the mango and vanilla mousses from the mould and decorate with the yellow and orange velvet-effect spray. Place the three spheres on the tartlet.

Decorate with Amatika cream and finish off with Sosa coconut flour.

FOR THE PLATED DESSERT

Lay the passion fruit icing on the sides of the plate. Place three mango-vanilla mousse balls frosted with crispy Inspiration passion fruit frosting on the side of the icing. Adorn with Amatika Blanche cream and coconut alongside the spheres. Finish off with the crumble, gel and crunchy mango tuile.