Passion fruit mousse with cocoa, ginger sorbet and chocolate coriander strudel

Ingredients for 6 servings:

• 250 ml carbonated mineral water
• 90 g powdered sugar
• 50 g cocoa powder
• 1 tbsp ginger, chopped candied
• 200 g mascarpone
• 100 ml cream
• 100 g passion fruit pulp
• 80 g sugar
• Chocolate-Coriander Strudel:
• 100 ml cream
• 150 g dark chocolate (at least 60% cocoa content)
• 50 g passion fruit pulp
• 4 tbsp mascarpone
• 2 tbsp butter, soft
• 6 sheets of dough (brik or filo)
• tsp coriander
• Coriander leaves, also for decoration
• some butter, for brushing
• some cocoa powder, for turning the ganache cubes
• 60 g passion fruit pulp
• 4 tbsp honey (acacia honey)
• 1 vanilla pod(s)
• ½ lemon(s) (untreated)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

A bit time-consuming, but a visual and taste highlight – and easy to prepare

Preparation of Cocoa-Ginger Sorbet: Bring mineral water and powdered sugar to a boil and simmer for about two minutes. Add cocoa powder and simmer for another ten minutes while stirring. Once cooled, stir in the finely chopped ginger. Freeze in an ice cream maker or in a metal bowl in the freezer (stirring every 30 minutes). Preparation of Passion Fruit Mousse: Beat mascarpone, cream, passion fruit pulp, and sugar until stiff peaks form, until the sugar is completely dissolved. Season to taste and add more sugar if desired. Chill. Preparation of Passion Fruit Sauce: Scrape the seeds from the vanilla pod. Squeeze half a lemon and grate the zest. Bring the passion fruit pulp, vanilla seeds, honey, lemon juice, and zest to a boil and simmer for about 5 minutes. Chill. Preparation of Chocolate Coriander Swirl: To make a chocolate ganache, heat the cream over a double boiler. Melt the chocolate while stirring. Stir in the passion fruit pulp, mascarpone, and butter. Line a shallow dish with cling film and pour in the ganache. Allow to cool and then refrigerate for a few hours. Then cut the mixture into 6 cubes and 6 narrow strips. Place the cubes on a wooden skewer and refrigerate again. Roast the coriander seeds in a dry pan and lightly crush them in a mortar and pestle. Spread the pastry sheets out, brush the sides with a little butter, and place a strip of ganache on each sheet. Scatter the coriander seeds and leaves over the top. Roll the pastry sheets into a strudel. Brush with a little softened butter and bake in the oven at 200°C (fan-assisted) for 8 to 10 minutes. Remove the ganache cubes from the refrigerator and roll them in cocoa powder. To serve, divide the mousse between six dessert glasses using a piping bag. Then pour the sauce over the mousse and place a scoop of sorbet on top. Place the ganache cubes over the dessert glasses, place them on plates, and place a strudel on each plate. Garnish with coriander leaves. Alternatively, you can form the mousse into dumplings and arrange them with the swirl and ganache cubes on a sauce.