Passion

For the mango-passion fruit insert: • mango-passion fruit purée (about 300 grams) • gelatin or 1/2 teaspoon NH pectin • diced mango (about 50 grams) • For the chocolate mousse: • plus 1 tablespoon whole milk (about 90 grams) • plus 1 tablespoon heavy cream (about 90 grams) • egg yolks • dark chocolate (about 190 grams) • gelatin • water (about 35 grams) • sugar (about 100 grams) •

large egg whites • powdered sugar (25 grams) • salt • whole milk (340 grams) • large egg yolks • granulated sugar (30 grams) • passion fruit purée (135 grams) • ground kaffir lime (combava) • passion fruit (seeds only) • Caramel shards

Recipe: 60 French meringue macarons • large egg whites (about 140 grams) • granulated sugar (about 187 grams) • almond flour (about 187 grams) • powdered sugar (about 187 grams) • powdered food coloring • Passion Fruit Milk Chocolate Ganache: • milk chocolate (about 165 grams) • passion fruit puree or coulis (about 65 grams, from 2-3 passion fruits) • unsalted butter (about 37 grams)

eggs • sugar (125 g) • all-purpose flour (125 g) • mascarpone (500 g) • cold heavy cream (300 g) • powdered sugar (150 g) • strawberries (500 g) • passion fruit • Strawberries • Passion fruit • Edible flowers

mango • lime (zest and juice) • fresh mint leaves • vanilla bean • sugar (about 30 grams) • sugar (about 75 grams) • all-purpose flour (about 75 grams) • unsalted butter, softened (about 75 grams) • unsweetened shredded coconut (about 75 grams) • heavy cream (about 100 ml) • coconut cream (about 200 ml) • sugar (about 30 grams) •

unsalted butter (150 g) • eggs • freshly squeezed lemon juice (160 ml) • powdered gelatin (4 g) • granulated sugar (160 g) • eggs • melted butter (40 g) • granulated sugar (40 g) • all-purpose flour (400 g) • Milk (enough to make a smooth batter, about 3 cups/700 ml) • rum • egg white •