Passionfruit and Mango Mousse Baby Chicks for Easter
These passionfruit and mango mousse baby chicks are the perfect dessert for Easter as a delightful treat with multiple layers!Starting with a tasty passionfruit jelly surrounded by a creamy mango mousse, sitting on top of a crumbly white chocolate sable pastry base and coated in a lovely luscious yellow mirror glaze. These desserts take a little bit of effort but they are so worth it and almost too cute to eat!
Equipment
- Fine mesh sieve
- Stick blender or blender
- 20 x 40 mm semi-sphere silicone moulds with 6 moulds
- 60 x 30 mm semi-sphere silicone moulds with 6 moulds
- 60 mm round cookie cutter
- Cooling Rack and baking trays
- Cranked palate knife
Ingredients
Yellow Mirror Glaze
- 200 g caster sugar
- 100 ml cream
- 40 g condensed milk
- 140 g white chocolate
- 12 g (6 sheets) gelatine leaves softened
- yellow food colouring
Passionfruit Jelly
- 15 g caster sugar
- 90 g passionfruit pulp in syrup
- 4 g lemon juice
- ⅛ tsp salt
- 4 g (2 sheets) gelatine leaves softened
White Chocolate Sable
- 50 g plain flour
- 50 g almond meal
- ¼ tsp salt
- 30 g icing sugar
- 45 g cold butter cubed
- 30 g white chocolate finely chopped
Mango Mousse
- 100 g mango puree
- 20 g caster sugar
- 2 g (1 sheet) gelatine leaves softened
- 70 ml cream
Assembly
- 10 g white chocolate
- orange food colouring
- brown food colouring
Instructions
Yellow Mirror Glaze
- In a small saucepan over medium-high heat, bring sugar, cream and condensed milk to a boil. Once the sugar has dissolved, whisk in the white chocolate until well combined.
- Whisk in the softened gelatine leaves until dissolved, then remove from the heat and pour the mixture through a fine-mesh sieve.
- Using a stick blender or blender, blend the mixture until smooth and thick, then set in the fridge to chill.
Passionfruit Jelly
- In a small saucepan over medium-high heat bring sugar, passionfruit, lemon juice and salt to a boil.
- Once the sugar has dissolved, whisk in the gelatine until dissolved.
- Allow to cool slightly before pouring into 20 x 40mm semi-sphere moulds. Place in the freezer to set for at least 2 hours until set and firm.
White Chocolate sable
- Mix flour, almond meal, salt and icing sugar in a small bowl until well combined.
- Rub the butter into the flour until it resembles breadcrumbs.
- Then stir in the white chocolate and use your hands to bring the mixture together.
- Flatten into a disk, cover with plastic wrap and allow to rest in the fridge for 2 hours, until hardened*.
- Roll the dough out to 5 mm thickness, between two pieces of baking paper.
- Bake at 160°C in a preheated oven for 15 minutes until golden and while still warm use the cookie cutter to cut 6 disks. Allow to cool completely.
Mango Mousse
- In a small saucepan over medium heat, bring the mango and sugar to a boil.
- Whisk in the gelatine until dissolved, remove from the heat and allow to chill in the fridge.
- Meanwhile, whisk the cream to medium peaks.
- Whisk the chilled mango mixture until smooth, then gently fold in the whipped cream.
Assembly
- Fill 60 x 30 mm semi-sphere moulds ⅔ full with the mango mousse, then place one of the passionfruit jellies in each mould. Cover with more mango mousse to fill and smooth the top with a palette knife.
- Place in the freezer for 3 hours or until the mousse is frozen.
- While the mousse is freezing, melt the white chocolate. Colour half of the melted chocolate with orange and pipe out 6 triangles for the beaks. Then, colour the other half with brown. Allow the mixture to cool slightly until it can be moulded, then roll out 12 small spheres for the eyes. Place in the fridge to set.
- Unmould the frozen mango mousse and place it on a cooling rack on top of a baking tray.
- Heat mirror glaze to 30°C - 35°C in the microwave and then immediately pour over the mousse to create an even coating.
- Using a cranked palette knife, carefully transfer the glazed mango mousse onto a white chocolate sable disk.
- Add on the beaks and eyes.
- Return to the fridge to allow the mirror glaze to set and then enjoy!
Notes
- To speed up the process, place the sable mixture into the freezer until hardened.