Passionata
A small dessert with a coconut dacquoise base, filled with pineapple and passion fruit Bavarian cream.
Ingredients
canned pineapple (drained)
300 g
vanilla syrup
175 g
rum
20 g
coconut dacquoise rounds (7 cm diameter)
24 slices
passion fruit bavarian cream
1000 g
gelatin
3 g
fondant
150 g
passion fruit juice
100 g
fresh passion fruit
1
toasted shredded coconut
to taste
Instructions
1
Prepare pineapple
Cut pineapple into 5 mm × 2 cm pieces, add vanilla syrup and simmer for 10 minutes, add rum and ignite, let cool then refrigerate.
2
Prepare molds
Prepare 12 round molds with 7 cm diameter and 4 cm height. Place one dacquoise round on a cake board, set the mold on top, and trim to fit.
3
Fill
Drain the pineapple, spread half of it over the dacquoise. Fill halfway with passion fruit bavarian cream.
4
Layer
Cover with a second dacquoise round, top with the remaining pineapple. Fill with the rest of the cream, smooth the surface. Freeze until set.
5
Make mirror glaze
Soak the gelatin until soft. Bring the fondant and passion fruit juice to a boil, add the gelatin and stir until dissolved, then add the seeds and juice of the fresh passion fruit.
6
Pour glaze
Pour a thin layer of mirror glaze over the surface of the frozen dessert, smooth it to the edges, and let set.
7
Unmold and decorate
Use a kitchen torch to heat the edges of the mold to unmold. Coat the sides with toasted shredded coconut.
