Passion fruit charlotte

Passion fruit charlotte recipe

This barely tangy charlotte, with a little sweetness brought with the banana, won us over. I chose the Reims biscuit to go around my charlotte, I like this biscuit and its color. Charlotte with passion fruit, the great advantage with this recipe you can prepare it one or two days in advance. Well, I admit that it’s not always easy to find passion fruit pulp, I found it at Metro. I love making charlottes, I find it really a summer dessert, already the fruits are abundant, but very fresh, it refreshes. Charlotte with passion fruit, a dessert to enjoy with friends, on a warm evening with friends. The flavor of passion and its acidic side make the value of this beautiful charlotte.

Passion fruit charlotte recipe for 12 people:

Ingredients

• 19 Reims cookies for the tour
• 14 cookies for the base
• Passion fruit mousse
• 40 cl of fluid cream
• 140 gr of icing sugar
• 6 gelatin sheets
• 500 gr of passion fruit flesh

Syrup

• 100 gr of passion fruit juice
• 10 gr of white rum
• Banana mousse
• 2 bananas
• 3 gelatin sheets
• 30 cl of cream
• 50 gr of icing sugar (optional)

Mirror

• 25 gr of fruit
• 45 gr of icing sugar
• 2 gelatin sheets
• 1 lemon

Instructions

:
Syrup

1. Line your mold to miss, place the cookies in the mold.
2. Mix the ingredients for the syrup.
3. Quickly dip the Reims biscuits in the syrup on the unsweetened side.
4. Arrange the Reims biscuits all around the mold, leaving the sugar side on the outside.
5. Pour the banana whipped cream into the mold, refrigerate for 15 minutes.
6. Passion fruit mousse
7. Sweeten the passion fruit coulis with 100 g of icing sugar.
8. Whip the very cold fluid cream into a whipped cream with 40 g of icing sugar.
9. Soak 6 gelatin sheets in lukewarm water.
10. Heat 10 cl of passion fruit coulis, then incorporate the gelatin leaves, leave to cool.
11. Gently incorporate the passion fruit coulis with the whipped cream, refrigerate for 15 minutes
12. Pour the passionate whipped cream preparation into the mold, when the preparation has thickened.

Banana mousse

1. Peel then roughly slice.
2. Blend the bananas with a soup blender.
3. Sweeten the banana coulis with the 50 g of icing sugar.
4. Whip the fluid cream into a whipped cream with 40 g of icing sugar.
5. Soak 3 gelatin sheets in lukewarm water.
6. Heat 10 cl of banana coulis, then incorporate the gelatin leaves, leave to cool.
7. Gently incorporate the banana coulis with the whipped cream, refrigerate for 15 minutes
8. Pour the banana preparation into the mold, when the preparation has thickened.

Mirror

1. Soak the 2 gelatin sheets in cold water.
2. Mix the passion fruit coulis with the juice of one lemon.
3. Incorporate the gelatin into the fruit coulis then the sugar, letting it boil for one minute.
4. Switch to very fine Chinese.
5. Let cool and pour gently over your very cold charlotte as soon as the preparation has cooled.
6. Put your charlotte back in the fridge one night.

Preparation time: 40 minutes
Cooking time: 0 minutes
Number of people: 12
4 star rating: 1 review

What wine to drink with: Passion fruit charlotte

My favorite wine for this recipe: Muscat de Lunel Grape variety Muscat de Lunel
Temperature between 07 ° and 8 °

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