Passion fruit/Mango Cake

Yogurt yuzu mousse
300 g Orange puree
100 g Yuzu puree
14 g Gelatin
1 Vanilla pod
150 g Low Fat yogurt
350 g Whipped cream
80 g Sugar

Mango /Passion fruit compote
190 g Mango puree
20 g Lime puree
130 g Sugar
12 g Gelatin
6 g Modified starch
7 g Lime zest
450 g Mango
50 g Passion fruit

Mango mousse
500 g mangopuree
30 g Sugar
14 g Gelatin
400 g Whipped cream

Chocolate crumble:
50g Brown sugar
38g Butter
13g Chocolate 53%
50g Almond powder
45g Flour

Passion fruit jelly
100g Fresh passion fruit
5g Sugar
1,5g Agar agar

Yogurt yuzu mousse:
Soften the gelatin in cold water.Heat a small portion of the orange puree, sugar and combine with the softened gelatin. Add the remaining cold fruit puree. Finally, gently fold in the whipped cream and low fat yogurt.

Mango /Passion fruit compote:
Weigh out 1/10 th of the sugar and combine with the starch. Soften the gelatin in cold water. Heat the purees, add the modified starch/sugar mixture and the remaining sugar. Bring to the boil and boil for one minute. Leave to cool down and add 65° C softened gelatin, lime zest and mango in the mixture.

Mango mousse:
Soften the gelatin in cold water. Heat a small portion of the straberry puree and combine with the softened gelatin. Add the remaining cold fruit puree.
Finally, gently add and fold the whipped cream.

Chocolate crumble:
Melt the butter and mix all the ingredients together to form a crumble.
Bake the crumble at 180ºC.

Passion fruit jelly:
Soak the agar gar in 5 parts water. Heat up 1/4 of the lime juice together with the sugar and add the agar agar. Add the remaining juice. Let it cool and cut into cubes as needed.