A delicate summer dessert. Mousse based on white chocolate and peaches, strong flavour of mango and passion fruit jelly beans and marzipan sponge cake creates a perfect composition for the sunny, summer days.
Melt the butter in the microwave, add the oil and mix thoroughly. Whisk the marzipan in a mixer, adding eggs - one by one, until the texture is smooth and stiff. Add the flour mixed with the potato starch and finally combine with the melted butter and oil. Spread everything onto the baking tray, sprinkle with diced peaches and bake at 175ᴼC for 15 min. Cut out the desired shape.
Soak the gelatine in water. Boil the puree with the sugar and add the soaked gelatine. Pour into a silicone mould and freeze.
Soak the gelatine in water. Bring to boil the peach puree and add soaked gelatine. Pour it over white chocolate, add concentrated paste and stir until chocolate melts. Combine it with the whipped cream at the end. Put half of the mousse into a silicone mould, insert the frozen mango-passion fruit jelly, put another part of the mousse and cover with a sponge cake. Freeze. Coat the frozen mousse with Barima Artisanal White Velly Spray (code AP0379NE)
Then finish with chocolate decorations Barbara Decor:
Blue Perl (code 331059)
Malta (code 331060)
Reef (code 331061)
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