Charlotte chocolat-coco-passion | Ginger Carving Seasoning

Recipe imagined by Sophie and Arthur, assistants from Savant Food

For 8 people:

For the spoon cookies:
- 120 g egg white
- 100 g caster sugar
- 80 g egg yolk
- 100g of flour
For the milky Bavarian mousse:
- 82 g of liquid cream
- 82 g of coconut milk
- 3 egg yolks 
- 2 sheets of gelatin (4gr)
- 20 g of sugar
- 160 g of milk chocolate
- 400 g whipping cream
- 2 tablespoons grated coconut
For the passion fruit jelly:
- 200 ml of passion fruit juice
- 4 g of gelatin
- 2 teaspoons of sugar

    1. Preheat your oven to 200°C.
    For the spoon cookies:
    1. Beating egg whites.
    2. Add the sugar in 3 times to stiffen the egg whites.
    3. Mix the egg yolks into your preparation, avoiding breaking the whites.
    4. Add the sifted flour and gently fold in.
    5. Put the mixture in a piping bag and make 5 cm long strips then make a disk the size of your circle.
    6. Sprinkle cookies with icing sugar.
    7. Bake for 10 minutes in the oven at 200°C.
    For the Bavarian mousse:
    1. Whip the whipped cream.
    2. Soak the gelatin.
    3. Heat the liquid cream and coconut milk.
    4. Whisk the egg yolks and sugar, then stir into the simmering mixture.
    5. Make a custard, remove from the heat and add the gelatin, milk chocolate and coconut powder. 
    6. Leave to cool to about 25°C and incorporate your chocolate cream into the whipped cream. 
    For the passion fruit jelly:
    1. Soak the gelatin.
    2. Mix the sugar and the passion fruit juice.
    3. Stir in gelatin. 
    For mounting:
    1. Place the biscuit disc at the bottom of your circle, then arrange the spoon biscuits along your circle, pressing them tightly.
    2. Pour the Bavarian mousse with your piping bag then smooth down to the height of the biscuits.
    3. Chill in the freezer for 2 hours.
    4. Pour your liquid passion fruit jelly over your charlotte, then leave to rest overnight in the refrigerator.
    5. Enjoy with Ginger Trimming Seasoning.