- 22/24 18 11/12 5 PORTIONS
- 53% 811 chocolate 600 gm 450 gm 300 gm 150 gm
- Butter 65 gm 48 gm 32 gm 16 gm
- Egg yolks 100 gm 75 gm 50 gm 25 gm
- Egg whites 400 gm 300 gm 200 gm 100 gm
- Sugar 130 gm 97 gm 65 gm 32 gm
- Tropical fruit compote
- 250 gms passion fruit puree
- 50 gms sugar
- 1 vanilla pod (split deseeded)
- 10 gms cinnamon sticks
- 4 gms star anis
- 2 gms green cardamon pods
- 200 GMS each of diced mango, pineapple & banana
Ingredients
Method
Line the 6.5cm diameter by 4cm metal rings with silicone paper lightly sprayed with release agent
Bake at 185c for 5/6min (depending on your oven)
1.) Melt the chocolate 50c
2.) add the butter
3.) Mix the egg whites & sugar together
4.) Whip on medium speed till just soft peak
5.) Add a small amount of the meringue to the chocolate along with the egg yolks.
6.) Add the rest of the meringue to the chocolate and fold in & divide between moulds
7.) Reserve in the fridge
Tropical fruit compote
1.) Place all of the ingredients into a pan, bring slowly to the boil & simmer very gently for 45 mins
2.) Combine with fruits & chill for at least 1hr before serving
Service
1.) Lightly spray a silicone mat then place the moulleux onto the mat & bake
2.) Garnish the plates with the fruit compote
3.) Remove the chocolate from the oven when ready
4.) Dust with icing sugar then a piece of chocolate
5.) Remove the ring
6.) Grip the join of the paper with your fingers then gently lift the moulleux with a broad slice & place onto the plate
7.) Remove the paper, garnish with ice cream (or desired garnish) & serve immediatley
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