Chocolate mousse with passion fruit jelly on a whip

Ingredients for 5 servings:

• 450 g chocolate, Belgian
• 3 eggs
• 3 egg yolks
• 1 liter of cream
• 500 ml passion fruit puree
• 3 packs of agar-agar
• 3 tbsp sugar
• 3 egg whites
• 110 g sugar
• 110 g butter
• 50 g flour
• 50 g almonds, ground
• 10 g almond flakes
• 50 g mixed berries for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours

from the show “The Perfect Dinner” on VOX from 01.06.21

For the mousse, melt the chocolate over a simmering water bath while simultaneously beating the eggs over a simmering water bath until frothy. Add the chocolate to the egg mixture and mix, then fold in the stiffly whipped cream and chill. For the jelly, bring the passion fruit puree to a boil with the agar-agar and sugar, then chill. For the buns, beat the butter and sugar until fluffy, then add the egg whites and continue beating. Add the flour and almonds and finish beating. Then spread the batter thinly on baking paper and bake in the oven at 160°C (convection oven) for about 10 minutes. Margrett prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 from Augsburg – on Tuesday, June 1, 2021.