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WHITE CHOCOLATE PASSION FRUIT ENTREMET

By Iliescu Oana

@oanapastry

Husi, VS, RO

 Husi, VS

Recipe Level
Advanced
Views
4273

About Recipe

I’ve been planning these beautiful cakes for a week now, adding new ideas day by day. It seems that lately I find the night to be the moment when I’m most inspired and I often get out of bed just to write down an idea so I won’t forget in the morning. That is what happened with the muesli base and the coconut tuile. If you’d see the papers I’m taking notes on, it would scare you. They’re full of adnotations, changes, drawings, scribbling, but for some reason I find them to be beautiful and they make so much sense to me. I often keep the original papers too, even though I re-write the recipe on a special notebook I made for my favorite recipes or on my blog. It’s just feels wrong to throw them away, they are part of the process through I create cakes and keeping them means that I can always can go back and make additional changes if I want to.

Ingredients

Muesli crust:

vanilla biscuits

ground hazelnuts

ground oats

shredded coconut

raisins, finely chopped

butter, melted

White chocolate yogurt mousse:

full fat yogurt

white chocolate, melted

heavy cream

powdered sugar

vanilla extract

gelatin

cold water

White chocolate passion fruit ganache:

heavy cream

passion fruit juice (strained)

white chocolate, chopped

butter

Orange passion fruit compote:

2 passion fruits

oranges, cut into segments

fresh orange juice, strained

sugar

Coconut tuile:

butter, softened

sugar

golden syrup (or honey)

shredded coconut

Candied orange:

small orange, cut into fine slices

sugar

water

White chocolate decorations:

white chocolate, chopped

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