Jaconde biscuit 14 gm caster sugar 30 gm ground almonds 30 gm icing sugar 40 gm eggs 6 gm melted butter 55 gm egg white 8 gm flour Dark chocolate mousse 4.5 gelatine leaves 100 gm egg yolk 150 gm whole egg 150 gm caster sugar 130 gm lightly whipped cream 100 gm Callebaut dark chocolate White chocolate mousse 50 gm Callebaut creme a la carte 20 gm passion fruit juice 200 gm lightly whipped cream 200 gm white chocolate
Spread tuille paste thinly onto silicone paper and create marbling effect.Whisk the whole eggs, icing sugar and almonds and fold into cool melted butter and flour. Whisk egg white and sugar to make meringue, add to almond mixture, pour over tuille paste and bake at 200 degrees C for 7 minutes. For dark chocolate mousse soak gelatine in cold water and then vigorously whisk whole eggs, yolks and sugar in stainless steel bowl over hot water until thick before adding gelatine and mixing. Divide into two and to one half mix in melted chocolate and fold in whipped cream. With other half of mixture add Creme a la Carte and mix in melted white chocolate. Mix well, adding passion fruit juice and folding in whipped cream. Cut strip of jaconde to place around inside of torte ring, place hazelnut meringue base in centre and half fill with dark chocolate mousse. Add passion jelly and then fill to top with white chocolate mousse. Set in refrigerator and smooth mirror glaze over top. Supplied by: Students Lyndsey Middleton and Hayley Owens