My Mango and Passion Fruit Entremet

Make the passion fruit sauce.

Place the 4 g gelatine sheets into cold water.

Squeeze the lemon. Remove the passion fruit pulp.

If you have a Thermomix, put the passion fruit pulp, the lemon juice, the sugar, honey and ginger in the bowl for 6 minutes, speed 5 at 80 degrees.

Then go to step 8.

If you don't have a Thermomix, put all the ingredients in a pan.

Cook gently for 8 minutes with a lid on your pan.

Mix your sauce.

Sift the sauce to take away the seeds. Add the gelatine sheets and mix.

Pour into your mold, let it cool down and freeze.

Make the mango mousse.

Place the 10 g gelatine sheets into cold water.

Mix the mango pulp to get a smooth texture.

Heat a third of the pulp.

When it's hot, add the gelatine sheets.

Mix with the rest of the mango pulp. Set aside in your fridge.

Heat the water and sugar.

In the meantime whip the egg whites.

When the sugar and water get to 118 degres (you should see little bubbles all over the surface), pour it on the egg whites and keep whipping.

Continue until it gets at room temperature.

Add to the mango mixture in 3 times with a spatula.

Set aside in the fridge.

Whip the cream into firm chantilly (don't add sugar).

Add this chantilly cream to the mango mixture in 3 times, gently with a spatula.

Pour into the mold, place the frozen passion fruit sauce in the center and place back in your freezer for a whole night.

Prepare the crumble.

Preheat your oven at 150-160 degrees.

Mix the flour, sugar, almond powder, baking powder and flower salt in a bowl.

Add the cold butter and mix (it's easier with your fingers).

Spread the crumble pastry on your baking mat.

Bake for 30 minutes (your crumble should be golden).

Let cool down.

Prepare the biscuit.

Pour the crumble in a bowl. Add 90 g of praline paste and mix. Then add the crumbled crispy crepes dentelles and melted butter. You will get a sticky mixture.

Place it in your pastry ring or mold. Press in order to have a compact and leveled surface.

Set aside in your fridge for at least 2 hours.

Prepare the glazing.

Place the sheets of gelatine in a bowl with cold water.

Pour the water, sugar, coloring powder and cream in a sauce pan. Heat until it boils whilst whisking.

Remove from the heat, sift and add the gelatine sheets. Mix.

Place a cling film on the surface of the glazing and let cool down (you will use it with a temperature of 30 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the glazing.

Make the final mounting (this is it!!).

Remove the pastry ring from the biscuit.

Get your mousse out of the freezer and place it on a grid. Below the grid, put a plate below.

Pour at once the icing (with temperature between 30 and 32 degrees maximum) on the frozen mousse.

Leave to rest 2-3 minutes and place the mousse on the biscuit.

Decorate as you like and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).