Roxy

Ingredients

Exotic mousse

• 14 gr. Powdered gelatin
• 100 gr. Water
• 300 gr. Passion fruit purée
• 100 gr. Banana purée
• 100 gr. Mango purée
• 850 gr. Debic Végétop, sweetened

Stewed pineapple

• 75 gr. Debic Cream
• 1 Pineapple
• 1 Vanilla pod
• 100 gr. Cane sugar
• 50 gr. Rum, Saint James 54°

Chocolate sponge

• 240 gr. Egg yolk
• 200 gr. Sugar 1
• 250 gr. Egg whites
• 40 gr. Sugar 2
• 50 gr. cacao powder
• 40 gr. Potato starch
• 60 gr. Flour
• 100 gr. Debic Cream

Assembly

• Coating jelly
• Caramel
• Sponge roulade
• Exotic fruit

Method

Exotic mousse

1. Mix the powdered gelatin with the water and soak for 30′.
2. Mix the fruit purées.
3. Melt the gelatin mixture and mix this with some of the fruit purées.
4. Then mix this in well with the rest of the fruit purées.
5. Fold this into the whipped sweetened Debic Végétop.

Stewed pineapple

1. Heat the Debic Butter Crème and stew the pieces of fresh pineapple and split vanilla pod.
2. Sprinkle with cane sugar and caramelise slightly.
3. Add the rum and reduce until the alcohol has evaporated.

Chocolate sponge

1. Beat the egg yolks with the sugar (1) until foamy.
2. Then beat the egg whites and sugar (2) until you have a snow.
3. Sift the cacao powder, potato starch and flour.
4. Carefully fold in all the ingredients.
5. Finally, mix in the Debic Butter Crème.
6. Spread onto baking trays and bake at 200 °C for 12′.

Assembly

1. Line stainless steel rings with plastic sheets.
2. Put a layer of chocolate sponge in the bottom and cover with the stewed pineapples.
3. Pour half of the exotic mousse on top.
4. Add a second layer of chocolate sponge and fill the ring mould with the rest of the mousse.
5. Smooth over and leave to set in the freezer.

Source: https://www.debic.com