Almond sponge - Tropical Fruit Coullis - White Chocolate Mousse - Blackberry Coullis - Crunchy Puff Pastry


1) Almond Sponge
2) Tropical Fruit Coullis
3) Mousse Cabo Blanco and Vanilla
4) Blackberry Coullis
5) Crunchy Puff Pastry


Blackberry Puree 150g
Butter 82% OLYMPIA (softened) 300g

Crystalized Sugar 170g
Delifruit Blackberry FRUIBEL 100g
Delifruit Exotic FRUIBEL 800g
Egg White COCOVITE 80g
Eggs COCOVITE 250g
Fond Neutral SUCREA 120g
Frangipane Mix Sucrea 1000g
Fresh Cream 35% OLYMPIA (whipped) 350g
Gellatine DGF 20g
Milk 3.5% 350g
Syrup 30°C 250g
Vanilla Bean 1 piece
Water 320g
White Chocolate Cabo Blanco Fruibel (melted) 400g


1) Almond Sponge (for tray 60x40cm, for 6 bases)

Mix together 1000g Frangipane Mix, 270g water and 250g eggs for 4 minutes at low speed. Add 300g butter and combine. Empty into a tray and bake at 170° for about 12 minutes.

2) Tropical Fruit Coullis (for 3 logs)

Heat 200g Syrup with the Vanilla, add 15g Gelatine and add to 800g Delifruit Exotic. Transfer to form and freeze.

3) Mousse Cabo Blanco and Vanilla (for 2 logs)

Whip 80g egg yolks with the sugar (20 g.). Heat 350g milk and add to the egg yolks. Then you add 400g melted white chocolate Cabo Blanco and 120g Fond Neutral. Make syrup with the sugar (150 gr) and 50g water, and heat to 121ο C. Pour into 80g egg whites, make meringue and combine the mixture. Finally, incorporate 350g whipped fresh cream.

4) Blackberry Coullis (for 3 logs)

Heat  50g Syrup. Add 5g Gelatine and the 100g Delifruit Blackberry. Combine. Transfer to forms and freeze.

5) Crunchy Puff Pastry

Bake the Puff Pastry for 20 minutes, cover with Crunchy Bee SUCREA and continue to bake for 15 - 20 minutes.


In a form add a layer of Mousse Cabo Blanco and Vanilla, on top add the blackberry coullis, then the exotic fruit coulis and finally the rest of the mousse Cabo Blanco and vanilla. Close with the almond sponge and freeze.

Cut into desired size, cover the crunchy pastry with whipped cream. Decorate with fresh fruit.