Ingredients
Instructions
- Start by preparing the almond dacquoise Preheat oven to 170C Mix ground almonds with powdered sugar
- Beat egg whites until soft peaks form gradually add granulated sugar until stiff peaks
- Fold almond mixture into egg whites Pipe onto baking sheet in desired size Bake for 20 minutes until golden
- For the vanilla bavaroise soak gelatin in cold water
- Heat milk with scraped vanilla bean Add to egg yolks and sugar mixture tempering carefully
- Cook until thickened Add squeezed gelatin Let cool to room temperature
- Whip heavy cream to soft peaks Fold into cooled vanilla mixture
- For passion fruit cremeux soak gelatin in cold water
- Heat passion fruit puree Add to melted white chocolate
- Add squeezed gelatin Mix until smooth
- Assembly Place dacquoise at bottom of mold
- Pour half of vanilla bavaroise Add passion fruit cremeux in center
- Cover with remaining bavaroise Freeze for at least 6 hours
- Decorate with piped dots of bavaroise gold leaf and dried cornflowers
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