Passion Fruit Mousse with Pineapple Leaves, Chocolate Sauce & Lemon, Shangri-La Kuala Lumpur

Passion Fruit Mousse with Pineapple Leaves, Chocolate Sauce & Lemon, Shangri-La Kuala Lumpur

Lafite’s  Chef de Cuisine, Jean-Philippe Guiard, The Yum List Shares with a Recipe for One of his magical desserts:

Passion Fruit Mousse with Pineapple Leaves, Chocolate Sauce and Lemon

A very refreshing dessert, enjoyable after a long degustation menu. The acidity of the passion fruit goes well with the sweetness of the pineapple.
Serves 4
Mousse:
250g Passion Fruit puree
110g Cream
100g glucose
350g milk Powder
10g GELATIN
310g Whipped Cream
Pineapple Leaves:
1 no pineapple
1 Liter Water
500g sugar
1 no Vanilla pod
Chocolate Sauce:
140g Valrhona Chocolate
100 ml Cream
100 ml milk
Lemon Meringue:
200g sugar
100 ml egg white
1 no Lemon Zest
Method:
For the passion fruit mousse – boil the cream and glucose then add in the passion fruit puree and milk chocolate Lastly add in the gelatin and whipped cream Fill in semi-sphere half mould Chill….
For the pineapple leaves, slice thin the pineapple, boil the sugar syrup add in the vanilla pod. Soak the sliced pineapples and let them cooling down.
For the chocolate sauce boil the milk and cream, add in the chocolate, reduce to half.
For the lemon meringue, whisk the egg white, add in the sugar slowly till the meringue is stiff, pipe the on parchment, sprinkle with the lemon zest, bake them in the oven for 2 hours 78 C.
For the plating, put one leaf of pineapple then another leaf on top to make the ravioli. Pour some passion fruit juice and chocolate sauce around the ravioli. End with the lemon meringue.
 
Important hint: You can slice and Soak the pineapple One or Two days in Advance The Texture will Become More soft and rich in Vanilla Flavours..Read about Our Dining experience at Lafite here .

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