7th Course: Passion fruit Mousse, Melted Core Chocolate Cake and Rosa-Hibiscus Ice Cream

Unfortunatly I had no matching plate for the dessert and while serving I was nervous because of the chocolate cake so all together looked liked a big mess. Besides I used new forms for the cakes that were not stable enough and part of the batter flow out. The mousse could have been more fluffy but it tasted fabulous and the rose-hibiscus ice cream was a dream!


Ingredients:
For the passionfruit mousse:
6 passion fruits
150 g cream cheese
3 tablespoon powder sugar
2 gelatine leaves
1 tablespoon water
75 ml heavy cream
For the rosa-hibiskus ice cream:
375 ml milk
100 ml Crème fraîche
6 egg yolks
100 g powder sugar
50 ml hibiscus syrup
2 tablespoon rose water
For the chocolate cake:
125 g butter
30 g sugar
125 g bittersweet chocolate
2 eggs
2 egg yolks
30 g sugar
12 g corn starch


Smear passion fruit through a sieve so that you have about 200 ml juice at the end. Stir in cream cheese and sugar. Put gelatine in cold water for 5 minutes, after dissolve in 1 tablespoon hot water and whisk in to the cream cheese mixture. Let it cool until it starts to thicken on the sides of the bowl. Beat heavy cream and stir in, set it in the fridge for 2 hours.


For the ice cream heat milk and crème fraîche and let it cool. Whisk sugar with egg yolks and stir in the milk mixture and warm it until it thickens so that it covers a wooden spoon. Let it cool and stir in hibiscus syrup and rose water. Let the ice cream maker do the rest. For the choclate cake whisk butter with 30 g of sugar until fluffy. Stir in melted chocolate. Whisk eggs and egg yolks with the other portion of sugar and mix it with the butter-chocolate mixture. Bake for 7-8 minutes on 210°C.