Passion fruit Inspiration and blueberry mousse rings

by Chiara

I’ve spent the past few days baking and gardening, my two greatest passion, of course. Where I live, the end of April is a great time to plant seeds for summer flowers such as cornflower, borage, mauve, marigold flower and many more.
Watch the flowers growing and blooming is surely exciting, because I feel like I did a good job, notwithstanding is the nature that decides everything.
I’ve also planted new pansies and grubbed others up ‘cause they was affected by powdery mildew, a plant fungus disease that causes a white powdery film on leaves. I’ve tried to get rid of it with organic treatments, but I failed.. If you have any tips to give me, I’d be glad to hear them!
The new pansies bring a simple elegance to these little Passion fruit Inspiration and blueberry mousse rings, my last creations and my sweet suggestion for this Easter weekend.
They consist of:

  • a crumbly hazelnut sablée shortcrust pastry
  • a fluffy and light passion fruit and vanilla mousse, made with the Passion fruit Inspiration couverture from Valrhona
  • a fresh and slightly tangy blueberry confit, that’s the insert of the passion fruit mousse
  • two different passion fruit glazes both made with the Passion fruit Inspiration couverture, which cover the passion fruit mousse ring. The first is a mirror glaze and the second is a crunchy coating with finely chopped white almonds
  • a creamy blueberry ganache, that’s the small ring on top of the passion fruit mousse
  • a white chocolate velvet coating, purple colored, which covers the blueberry ganache ring

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Passion fruit Inspiration and blueberry mousse rings

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Serves: 6
Nutrition facts: 200 calories 20 grams fat

Ingredients

Hazelnut sablée
125 g type 2 whole wheat flour (150-180W)
80 g butter, cold
50 g icing sugar
15 g hazelnut flour
25 g eggs
(⅛ tsp) a pinch of Maldon salt

Blueberry confit
10 g acacia honey
154 g blueberry puree
10 g caster sugar
2 g pectin NH

Passion fruit Inspiration mousse
125 g passion fruit puree
3 g gelatin sheets (gold strength, 200 Bloom)
15 g cold water to soak the gelatin
93 g Passion fruit Inspiration couverture
½ vanilla bean
147 g heavy cream 35% fat content, cold

Waina 35% white chocolate and blueberry ganache
100 g Waina 35% white chocolate
50 g blueberry puree
3 g lemon juice

Passion fruit Inspiration mirror glaze
64 g passion fruit puree
88 g caster sugar
108 g glucose syrup DE 38/40
88 g sweetened condensed milk
9,6 g gelatin sheets (gold strength, 200 Bloom)
48 g cold water to soak the gelatin
132 g Passion fruit Inspiration couverture
132 g Absolu Cristal (neutral glaze)
12,8 g water

Passion fruit Inspiration crunchy coating
360 g Passion fruit Inspiration couverture
72 g grapeseed oil (neutral oil)
40 g white almonds, finely chopped

White chocolate velvet coating, purple colored
280 g Ivoire 35% white chocolate
120 g cocoa butter
power flower 8D food coloring (or fat soluble purple food coloring)

Assembly and decoration 
edible gold leaf
pansy flowers

Instructions

Hazelnut sablée

  1. Put flour, cubes of butter, icing sugar and hazelnut flour into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
  2. Add the eggs to the mix of flour-butter and work until the dough comes together.
  3. Wrap in clingfilm and chill for a night.
  4. Line a perforated baking tray with a perforated silicone baking mat. Roll out the sablée to a thickness of 2/3mm and cut out 6 rings with the ring cutter included in the silicone mould Kit The Ring, by using the largest part of the cutter. Place the rings over the baking mat and put in the fridge for at least 30 minutes or in the freezer for at least 15 minutes.
  5. Preheat the oven to 160°C, ventilation mode. Cover the hazelnut sablée rings with a second perforated silicone baking mat and bake for about 15 minuti, until golden. Take out of the oven and dust them with cocoa butter powder (Mycryo) to prevent moisture from the mousse.

Blueberry confit

  1. Combine acacia honey and blueberry puree in a saucepan and heat to 40°C.
  2. In a small bowl mix together with a fine whisk caster sugar and pectin NH, then add to the mix of honey and blueberry when it is 40°C. Bring to boil and cook for 1 minute.
  3. Transfer the blueberry confit into a disposable piping bag and cut a small tip off the end. Pipe it into the small rings silicone mould suitable for inserts (7,5 cm wide) and freeze for at least 2h.

Passion fruit Inspiration mousse

  1. Soak the gelatin sheets in cold water. Melt the Passion fruit Inspiration couverture to 45°C and heat the passion fruit puree without boiling. Add the gelatin sheets to the passion fruit puree and stir with a spatula to melt the gelatin sheets.
  2. Pour the passion fruit puree over the melted couverture, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  3. Pour the cream into a measuring cup or mixing glass, add the vanilla seeds and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  4. Semi-whip the heavy cream and fold it gently into the lukewarm passion fruit cream.
  5. Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the mousse halfway into the main ring silicone moulds (8,5 cm wide). Use a teaspoon to spread the mousse up the sides to eliminate any air bubbles and to avoid whitespace. Insert the frozen blueberry confit ring and cover it with a little more mousse to reach the top of the mould. Remove any excess mousse with a palette knife and freeze for at least 2h.

Waina 35% white chocolate and blueberry ganache

  1. Heat the blueberry puree with lemon juice in the microwave without boiling. Melt also the white chocolate in the microwave to 45°C.
  2. Pour the hot mixture over the melted white chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  4. Transfer the ganache into a disposable piping bag a cut a small tip off the end. Pipe the ganache into the small rings silicone mould (the same that you used for the blueberry confit) and freeze for at least 2h.

Passion fruit Inspiration mirror glaze

  1. Soak the gelatin sheets in 48 g of cold water for about 10 minutes. Melt the Passion fruit Inspiration couverture to 45°C and pour into a measuring cup or mixing glass.
  2. Heat the passion fruit puree, caster sugar and glucose syrup in a saucepan to 104°C.
  3. Remove from the heat and add in the sweetened condensed milk and stir with a spatula.
  4. Pour over the melted couverture, add the soaked and drained gelatin sheets and emulsify with the hand blender, without adding air, to obtain a smooth, homogeneous texture.
  5. Bring to boil the Absolu Cristal with 12,8 g water, add into the passion fruit glaze and emulsify once again, without adding air.
  6. Cover the glaze with clingfilm pressed on top of it and put in the fridge for 12h or overnight.
  7. Heat the glaze in the microwave until the edges start to melt. Emulsify with the hand blender, so that the center begins to melt too. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air.
  8. Once the glaze is 32-34°C, unmould the frozen passion fruit mousse rings and set them on a cooling rack with a pair of clingfilm sheets underneath, to collect the excess glaze. Pour the glaze over the mousse rings.
    The excess glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Passion fruit Inspiration crunchy coating

  1. Melt the Passion fruit Inspiration couverture in the microwave to 45°C. Stir in the grapeseed oil then add the finely chopped white almonds and combine. Transfer the glaze in a small box (I used a small Tupperware container of 13 cm wide and 6 cm high) and set aside to cool down until it reaches 30-35°C.
  2. Insert 2 toothpicks in the top of the glazed  and frozen mousse ring and gently dip the mousse ring into the crunchy glaze for ⅔. First, wipe the base of the ring on the side of the box, then wipe the base of the ring on a parchment paper to remove any excess glaze. Place the mousse ring on top of the hazelnut sablée, twist the toothpicks to remove them and put the mousse ring in the fridge to defrost. Repeat with the remaining mousse rings.

White chocolate velvet coating, purple colored

  1. Before starting, it's important to get a cabin to protect surfaces from the chocolate spray. You can buy it online or use a cardboard box/plastic panels.
  2. Melt together the white chocolate and the cocoa butter to 45°C. Add the purple food coloring and emulsify with a hand blender.
  3. Strain the mixture into the spray gun container.
  4. Place the frozen blueberry ganache rings on a cooling rack inside the cabin and cover with the spray in a thin and uniform layer.
  5. Once the blueberry ganache rings are covered, place them with the cooling rack in the freezer to freeze them again for at least 1h. In fact, the ganache rings tend to heat up very quickly when you cover them with the velvet coating mix. Refreeze them, you will be able to place them on top of the glazed passion fruit mousse rings by using a small palette knife. In the freezer, the velvet coating won't ruin. The excess velvet coating can be stored in an airtight container to room temperature and away from the light and re-heated for other purposes.

Assembly and decoration

Decorate the mousse rings with edible gold leaf and pansies.

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