INGREDIENT LIST
- Put all ingredients in a mixing machine
- Mix for 1 minutes slow, then move to fast speed for 4 minutes
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-16 minutes
- Boil dried apricots, sugar, and water for 5 minutes, then puree
- Add passion fruit filling to the mixture and continue to cook over low heat for approx 20 minutes
- Heat the apricot passion fruit filling, add the soaked gelatine and stir well
- Wait for the mixture to cool to 35°C, add wine and stir well
- Put the apricot passion fruit jelly into 3 round molds with a diameter of 16cm, and let it freeze
- Beat yolks and sugar until light
- Heat milk and whipping cream, add the yolk mixture and stir well, continue heating the mixture to 84°C
- Turn off, add chocolate and stir until the temperature reduces 35-40°C
- Add whipped cream and mix well
- Heat soaked gelatine sheet and mix it into the mixture
- Cook water, sugar, glucose sugar to 103°C, add chocolate and cocoa butter and stir well
- Add soaked gelatine to the mixture, followed by condensed milk - Finally, coated with Miroir, using a hand blender to blend until smooth
- Use an 18cm mold, put one by one: chocolate cream, passion fruit jelly, chocolate cream, cake, chocolate cream, cake - Freeze covered with glaze
- Weight of each cake: 1500 gram
- Quantity: 3 pieces
- Storage temperature: Refrigerator temperature (2-10°C)
- Shelf life: 3 days
