Passion - Passionfruit & Mango Entremet

This was the birthday cake I made for myself last week.
I was planning to make a mousse cake with honeydew melon, coconut & pineapple.
But I didn't have time to get all the ingredients so I changed my plan at the last minute.
I flipped through piles of cookbooks cosily on the sofa.
I can't find the combo I like so I took a few recipes from Le Goût Authentique Retrouvé by Hidemi Sugino & that's how I got to this cake.

"Passion" has 4 layers: genoise, passionfruit creme, mango mousse & lemon cream cheese mousse.
The recipes I took from the book are passionfruit creme & cream cheese mousse.
There're less gelatine in Hidemi's recipes for a smoother & lighter texture.
The cake is light & fragrant with fragrant mango mousse, refreshing lemon cream cheese mousse & exotic passionfruit creme layer.
For the decoration, I simply used white chocolate shards & tied with a red ribbon for a festive look.

I made this into a 6" square entremet & a few cups of mousse.

I think with this recipe it's better make in a 8" round cake.

Passion (8" round):
Recipe adapted from Le Goût Authentique Retrouvé by Hidemi Sugino

Genoise Blanche

90 g eggs

35 g sugar

7 g honey

25 g plain flour

12.5 corn flour

5 g unsalted butter

6 g milk

Preheat oven to 160C, line a parchment paper on a large baking pan.

Combine butter & milk, warm to 40C.

Combine eggs, honey & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.

Continue beating for another 8-10 min until pale & fluffy.

Fold in the flour gently.

Fold in the milk until smooth.

Bake for 12-15 min or until a skewer comes out clean.

Cool on a wired rack.

Sauce aux Fruits de la Passion

56 g passion fruit puree

1 egg (L)

45 g sugar

70 g unsalted butter, softened

2 g sheet gelatine, bloomed

Wrap the base of a 7" round mousse ring with cling film.

In a small saucepan, heat the passionfruit puree, eggs & sugar over gentle heat.

Whisk whilst heating until the curd begins to thicken.

Remove from heating, stir in the butter & bloomed gelatine.

Pour into the prepared ring & freeze.

Mousse à la Mangue

150 g whipping cream, whipped

120 g mango puree

3 g sheet gelatine, bloomed

Italian Meringue

1 egg white (L)

60 g sugar

15 g water

In a small saucepan, bring mango puree to boil & remove from heating.

Stir in the bloomed gelatine & set aside.

Make italian meringue, bring sugar & water to 115-120C, carefully & slowly pour it to egg white with whisking to stiff & shining peaks.

Fold mango puree with whipped cream then the italian meringue.

Pour on top of the passionfruit cream & freeze.

Mousse au Fromage Blanc

400 g whipping cream, whipped

350 g cream cheese

40 g lemon juice

12 g sheet gelatine, bloomed

Pâte à Bombe

80 g egg yolks

100 g sugar

25 g water

In a small saucepan, bring lemon juice to boil & remove from heating.

Stir in the bloomed gelatine & fold with cream cheese.

Make pate a bombe, bring sugar & water to 115-120C, carefully & slowly pour it to egg yolks with whisking to light & fluffy foam.

Fold cream cheese with whipped cream then the pate a bombe.

Assembling

Cut the genoise into a 7" round disc & place at the bottom of the mousse ring.

Remove the frozen passion fruit jelly & mango mousse layer from the mould & carefully place on top of the cake.

Pour the cream cheese mousse over the top & refrigerate to set.

Remove from the mould & decorate with some white chocolate shards.