Rose truffle

truffles with beautiful taste explosions of passion fruit, coconut and raspberries ❤

Ingredients:

pate sablee
200g flour
70g butter
70g icing sugar
1 egg
a pinch of salt

coconut joconde
1 egg
35g almond flour
12g coconut
30g icing sugar
10g flour
7g butter

1 egg white
12g sugar

passion fruit mousse
2,5 gelatin leaf
88g passion fruit puree
30g sugar
175g whipped cream
87g greek yogurt

raspberry/rose creme brulee
1 egg yolk
75g whipped cream
7g sugar
7g raspberry puree
rose aroma

white chocolate glacage
100g white chocolate
10g oil
freeze dried raspberries

(Silikomart professional Truffles 120 mould)

pate sablee:
knead a fine dough with all the ingredients and put in the fridge for 2 hours. Roll out thinly and take small circles of the biscuit with baking rings, and bake at 170C for about 10 min.

coconut joconde:
mix the egg, add the almond flour, coconut, icing sugar, flour and the melted butter.
Mix, separately, the egg white with the sugar and add it to the mixture, divide it over a baking try and bake at 220C for about 8min., leave to cool. Divide the biscuit around the silicone truffle mould (on the inside)

creme brulee:
mix the egg yolk with the sugar. Heat the whipped cream, pour it over the raspberry puree and the egg yolk. Add a little bit of rose aroma, pour into small half-spheres silicone molds and bake at 100C for about 20min., leave to cool and put it in the freezer

passion fruit mousse:
heat the passion fruit puree with the sugar till 76C, add the (pre) soaked gelatin, leave to cool till 30C. Add carefully the mixed whipped cream and the greek yoghurt, pour it into silicone truffle moulds (over the biscuit), place the frozen creme brulee in the mousse, and put it in the freezer

glacage:
melt the white chocolate with the oil, add some freeze dried raspberries, and stir till you get a nice glacage colour. Pour it over the frozen pastry and divide it over the pate sablee