Raspberry and passion fruit entremet - recipe with step-by-step photos

Ingredients for the layers:

• 50 grams of flour
• 50 grams of sugar
• 3 eggs
• a bit of salt
• a bit of butter to grease the pan

Ingredients for the passion fruit mousse:

• 100 grams of fresh cream
• 90 grams of mascarpone
• 50 grams of sugar
• 5 passion fruits
• 2 grams of gelatin

Ingredients for the raspberry mousse:

• 250 grams of raspberries
• 100 grams of fresh cream
• 90 grams of mascarpone
• 50 grams of sugar
• 2 grams of gelatin

Ingredients for the raspberry jelly:

• 300 grams of raspberries
• 30 grams of sugar
• 2 grams of gelatin

Decoration:

• 20 grams of white chocolate
• 10 grams of sugar
• 1 passion fruit
• 1 toothpick

Prepare the layers:
Separate the egg whites from the egg yolks.
Beat the egg whites with half of the sugar.
In another bowl, beat the egg yolks with the remaining sugar.

Add the beaten egg yolks and the salt over the egg whites and mix slowly until incorporated.

Strain the flour, pour it over the eggs and mix.

Cover the bottom of an oven tray with baking paper and grease the walls of the tray with some butter.

Add the composition and bake it at 180 Celsius degrees for 15 minutes or until done.
When ready let it cool.

When cooled, cut it in 2 equal layers.

Prepare the passion fruit mousse:
In a pan add the interior of the passion fruits together with the sugar and let it simmer for 5 minutes.

Let it cool. When cooled but still warm, add the hydrated gelatin and mix until dissolves.

Meanwhile, beat the fresh cream and mix it with the mascaspone cheese.

Strain the cold passion fruit syrup over the mascarpone/fresh cream composition and mix until well incorporated.
Put it aside for later.

Prepare the raspberries mousse:
Mix the raspberries with the sugar and let it simmer at slow fire for 5 minutes.

Let it cool, but while still warm incorporate the hydrated gelatin. Mix until dissolved.

Beat the fresh cream and mix it with the mascarpone cheese.
Strain the cold raspberries syrup over and mix until well incorporated.

Assembling the cake:
On a plate, in a detachable circle, add one dough layer then the passion fruit mousse and let it in the fridge for at least 30 minutes.

When it´s settled take it out and add the second layer and above the raspberries mousse.
Put it back in the fridge for a few hours.

After a few hours your cake should be settled.

Prepare the raspberry jelly:
Mix the raspberries with the sugar and let it simmer at slow fire for 5-10 minutes.
Let it cool but while still warm add the hydrated gelatin and mix until dissolved. Let it cool.

Decoration:
Melt the chocolate and let it cool a bit.

Meanwhile add the interior of a passion fruit and the sugar in a pot and let it simmer for a few minutes.Let it cool.

When everything cold, take out the cake from the fridge and pour the raspberry jelly on top of the cake.

Pour the white chocolate in a pipping bag. Pour small circles of white chocolate above the raspberry jelly and in the middle of it add a bit of the passion fruit syrup. Take a toothpick and pass it through the middle of every circle until the last one.

Put it in the fridge over night and keep it there until served!

Enjoy!