Coconut-Passion Fruit-Mango Cake

Melt the chocolate and butter.
Mix all the ingredients together and spread on a
300×400 mm baking sheet.
Then, turn the coconut cookie over and
freeze.

Heat the passion fruit purée, sugar, and
crème fraîche.
Mix part of this mixture with the eggs and
egg yolks, then heat the mixture to 83°C.
Then pass the mixture through a sieve.
At 40-45°C, add the diced butter and
incorporate it using a hand blender.
Pour the mixture over the upside-down coconut biscuit,
covered with feuilletine, then freeze again.

Empty the fresh passion fruit and strain the pulp.
Mix the pulp and seeds with the diced mango
and lime zest.
Collect the juice and, if necessary, add more
purée. Heat with the mango purée.
Mix the sugar and agar-agar, stir in and bring to the
boil for about 1 minute.
Leave to cool and blend into a smooth gel using the
Thermomix.
Mix the gel with the other ingredients and pour over
the frozen passion fruit curd.
Freeze again and cut to the desired size.

Soak the gelatin in ice water.
Whip the cream into a light chantilly and set aside in a
cool place.
Heat the passion fruit purée to about 80°C and
dissolve the gelatin in it.
Add the mango purée and let cool to about
25°C.
Prepare an Italian meringue with the egg whites,
sugar, and water.
Fold the purées into the meringue.
Finally, gently fold in the whipped cream.
Pour into an Eclipse tart mold and insert the mousse center.
Smooth the surface and freeze.
Cover the frozen mousse with the glaze.

Soak the gelatin in cold water.
In a saucepan, bring the water, sugar,
purees (mango and passion fruit) and glucose syrup
to a boil.
Remove from heat and stir in the sweetened condensed milk.
Then add the drained gelatin and mix well to
dissolve it.
Melt the cocoa butter and add it to the mixture,
then stir in the yellow food coloring.
Mix until you obtain a smooth texture.
The ideal temperature for applying this glaze
is 30 to 35°C.

Finely blend the coconut flakes.
Beat the butter and sugar until creamy.
Add the whole egg. Finally, add the other
dry ingredients. Cut out using an 18 cm round cookie cutter.
Bake between two baking sheets (Airmats) at
180°C in a convection oven for about 10 minutes.