Claudia Schmid

Quetzalcoatl’s Ring of Passion

• Feuilletine Base

  Callebaut hazelnut praline 165g
  Carma origine rare Madagascar 70g
  Feuilletine flakes 110g

  Mix and spread

• Chocolate Biscuit

  Almond paste 150g
  Yolk 120g
  Eggwhite 120g
  Sugar 45g
  Wheat flour 20g
  Cocoa powder 20g

  Mix together the almond paste and the egg yolks until fluffy. In a separate bowl whip together the egg whites and sugar until the mix forms stiff peaks. Sieve together the flour and cocoa powder and carefully fold this together with the egg white into the egg yolk mixture. Pour into 18cm cake tins and bake at 160°C for 30 minutes.

• Passion fruit - Vanilla Mousse

  Passion fruit juice 70g
  Sugar 80g
  Vanilla paste 6g
  Vanilla bean 0.5 Pcs.
  Invert sugar 20g
  Gelatine 4g
  Whipped cream 350g

  Mix the passion fruit juice, sugar and vanilla paste and the cut vanilla bean, boil up. Allow to cool down and add the invert sugar at 65°C, soak the gelatine and when bloomed add. Mix in the whipped cream thoroughly. Spread in silicone moulds.

   

• Sauterne Jelly Layer

  Sauterne 300g
  Sugar 20g
  Powdered vegetable gelatine (Sosa) 8g

  Mix together, heat to 90°C and spread into silicone moulds.

   

• Chocolate - Passion fruit Mousse

  Passion fruit juice 120g
  Glucose 10g
  Cream 40g
  Gelatine 4g
  Carma Claire 80g
  Cacao Barry Alto el Sol 80g
  Whipped cream 300g

  Mix the passion fruit juice, glucose, cream and sugar in the Thermomix, Level 2, for 6 minutes at 60°C. Soak the gelatine and add. Add the chocolate drops, mix, cool down. Stir in the whipped cream thoroughly. Spread into silicone moulds

• Chocolat „cremeuse“

  Milk 330g
  Cream 330g
  Yolk 130g
  Sugar 60g
  Gelatine 8g
  Cacao Barry Alto el Sol 160g
  Carma origine rare Venezuela 95g

  Blend the milk, cream, yolks and sugar in the Thermomix, Level 2, for 9 Minutes, 84°C into an anglaise. Soak the gelatine and add. Emulsify with chocolate drops and allow to cool.

• Dark Glaze

  Cream 445g
  Water 540g
  Sugar 665g
  Glucose 90g
  Cocoa powder 220g
  Gelatine 40g
  Carma origine rare Madagascar 200g

  Boil cream, water, sugar and glucose, add the cocoa powder and simmer for 5 minutes. Add couverture drops and the soaked gelatine to this warm mixture. Mix and allow to cool. Use at 30°C

   

• Finishing

  Stick together the feuilletine base and chocolate biscuit with apricot jam. Pour the passion fruit - vanilla mousse into a ring (diameter of outer ring 19cm, inner ring 11cm) Add a layer of sauterne jelly and a layer of chocolate – passion fruit mousse. Pour the chocolat “cremeuse” and cover with the base. Let it cool down in the refrigerator, turn and de-mould the cake. Cover it with dark glaze and decorate.