Assembly
Assembly: Layer the rhubarb-strawberry jam filling with the passion fruit buttercream, then freeze.
Ingredients
rhubarb and strawberry confit frame
passion fruit mousseline cream
Instructions
1
Assembly (Entremets)
Cover an aluminum tray with a silicone mat. Place on it successively a 36 cm by 56 cm and 4 cm high stainless steel frame which you fill with half of the passion fruit mousseline cream, the rhubarb and strawberry confit frame between the Joconde sponge sheets, and the second half of passion fruit mousseline cream. Freeze for 1 hour and remove the frame. Cut into 11 cm by 17.5 cm rectangles. Freeze and store under film.
2
Assembly (Individual Portions)
Cover an aluminum tray with a silicone mat. Place on it successively the stainless steel frame which you fill with 1.5 kg of passion fruit mousseline cream, the rhubarb and strawberry confit frame between the Joconde sponge sheets, and again 500 g of passion fruit mousseline cream. Pass a few minutes in the freezer, remove the stainless steel frame. Freeze for one hour and cut across the width into three equal parts. Freeze and store under film.
