Bass Drop Dome: Dark Chocolate, Vanilla and Passion Fruit
Dark chocolate / vanilla / passion
A shell. Drop. A tangy heart.
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The Passion Heart
Bring the pulp and sugar to a simmer. Sprinkle the starch in water, add, boil for 1 minute. Cool completely.
The hulls
Melt the chocolate. Brush the inside of the six mould cavities with a thin layer. Refrigerate for 15 minutes, add a second layer to reach about 2 mm, then cool for 20 minutes. Spread the chocolate in pallets to serve separately.
The cream
Whisk mascarpone, cream, icing sugar and vanilla until you get a firm cream. Garnish the hulls with two-thirds, dig a small well and place a spoon of passion. Cover with cream and place a shortbread close to the edge.
Unmould
Refrigerate for 2 hours. Gently release the silicone, return to the plates. The domes rest entirely on their shortbread.
The drop
Leave for 5 minutes at room temperature and then give a little spoon: the case breaks, the cream and the passion heart remain in place.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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