Exotic chocolate trio by Gabriele Leo

Bavarian Cream Base:

300g egg yolk
250g caster sugar
35g rice flour
200g double cream
800g whole milk

Beat together the yolks, sugar and rice flour.
Bring the cream and milk to the boil and temper into the egg mixture.
Return to the heat and cook to 85°C.
Stain through a chinois and chill in an ice bath to 5°C.
Label with a 3-day expiry date and store in the fridge.

White Chocolate Bavarian Cream:

4.5g silver leave gelatine
175g Bavarian base
110g Cacao Barry Zephyr, melted
250g double cream, semi-whipped

Soak the gelatine in 18g cold water and set aside until soft.
Heat the base just enough to melt the gelatine.
Stir in the gelatine, followed by the melted chocolate.
Fold in the semi-whipped cream and weigh 120g into a triangular terrine mould.
Place in the fridge to set before insert the mango jelly.

Mango jelly insert:

250g mango puree
30g caster sugar
6g silver leave gelatine

Soak the gelatine in 24g cold water and set aside until soft.
Heat up half of the mango puree, dissolve the caster sugar into it, stir in the gelatine, followed by the rest of the cold puree. Pour the mix in a cylinder-shaped mould and freeze. Once ready place it on the white chocolate Bavarian cream.

Milk Chocolate Bavarian Cream:

3.5g silver leave gelatine
175g Bavarian base
95g Elysee, melted
250g double cream, semi-whipped

Soak the gelatine in 14g cold water and set aside until soft.
Heat the base just enough to melt the gelatine.
Stir in the gelatine, followed by the melted chocolate.
Fold in the semi-whipped cream and weigh 150g onto the white chocolate and mango jelly. Place in the fridge to set before starting on the third layer.

Dark Chocolate Bavarian Cream:

3g silver leave gelatine
175g Bavarian base
90g extra-bitter Guayaquil, melted
250g double cream, semi-whipped

Soak the gelatine in 12g cold water and set aside until soft.
Heat the base just enough to melt the gelatine.
Stir in the gelatine, followed by the melted chocolate.
Fold in the semi-whipped cream and weigh 200g over the previous layer.
Place in the fridge to set before to place the milk chocolate crunch.

Milk Chocolate Crunch:

250g feulletine
50g cocoa nibs
100g Elysee, melted
30g Mycryo cocoa butter, melted

Mix together all the ingredients. Press the mix obtained inside a 4mm plexiglass stencil of the same size of the base of the terrine, place in the fridge to set before to place it on the base of the terrine.

Passion fruit sorbet:

335 caster sugar
100g glucose powder
10g Super Neutrose
755g water
1000g passion fruit puree, defrosted
25g trimoline

Make a dry mixture with the sugar, glucose powder and Super Neutrose.
Heat the water to 50°C, whisk in the dry mixture and bring to the boil for about 30 seconds.
Remove from the heat, strain through a chinois into and metal bowl and chill over an ice bath.
When cold, allow the syrup to mature for 3 hours in the fridge.
Add the puree and the trimoline, whisk to combine and churn.
Store in an air-tight container labelled with a 1-moth expiry date.

Chocolate streusel:

50g Light brown sugar
60g ground almonds
50g plain flour
1g Maldon salt
15g cocoa powder
15g cocoa nibs
60g cold butter

Place all the ingredients in a mixer, mix with the paddle attachment till it resembles crumbs. Bake at 160°C. Once cooked cool down and use as a base for the sorbet.