Cooking - Lime biscuit cuts

This is the culmination of my Easter menu. A composition of mousse, Chocolate, Biscuit and berries. Latest herewith you will your guests wanting more.

Lime biscuit cuts on a Trilogy of mango mousse, Pineapple and passion fruit

By Isabelle, 1. April 2013

Total Time: 02h 30min
Prep Time: 02h 00min
Cook time: 30 minutes
Rating: 0 stars - based on 0 review(s)

Ingredients:

Mango - 1 at.
Babyananas - 1 St.
Passion Fruit - 3 St.
Mango juice - 100 ml.
Pineapple juice - 100 ml.
Maracuiasaft - 200 ml
Stage - 400 ml
Sugar - 6 Essl. + 240gr.
Chocolate molds - 12 st.( gibts in confectionery shops or on the Internet pages for Confectionery Accessories)
Eggs - 6 St.
Flour - 280 gr.
Lime - 4 St.
frozen red berries - 150 gr.
fresh raspberries - handful
fresh blueberries - handful
Schokodeko -
Gelatin - 3 Journal
Powdered sugar - 250 gr.

Instructions:

This dessert is completely prepared the day before, so you have to inflict it on the main day only pretty.
Begin with the Mousse on:
If a leaf gelatine in cold water.
Peel the mango and cut the flesh down to the core, this is very large and flat.
Now cut the flesh into large cubes and cook it with the mango juice and 2 Essl. Sugar in a pot on.
Respect of the purchase of mango it, she is a bit softer, she has a nice sweetness.
After the mango is pureed with a hand blender and removed through a fine sieve.
This is important, there is the mango now and very fibrous.
Now give the soaked gelatine leaf in the still-hot mass, dissolves it, emptied it into a bowl and puts it cool.
Now is the turn of the pineapple. Again, we need again a leaf gelatine.
I decided for a baby pineapple, firstly because it is a little sweeter and more intense in flavor and then secondly you have the right amount equal.
Cuts with a knife carefully peel off the whole, quarters and they take the stalk out. #The same procedure as for the mango, only let you boil the pineapple again briefly, if you have pürriert.
I always go there it safe, because the raw pineapple contains an enzyme, which prevents to solidify the gelatin, cooking the enzyme is destroyed.
Now it is the passion fruit, Here again soak a sheet of gelatin.
You recognize a ripe passion fruit because, that is something eingeschrumpelt the shell. Fruits with a smooth shell are usually not very sweet and more acidic.
Bisects the fruit and brings the flesh with a spoon out. It sweeps through a sieve, so you do not have all the nuclei in the mousse, some may like to be in it, then boil the passion fruit juice.
Here, the mass must not be deleted by a sieve, because ye have done it at the beginning.
Dissolve gelatin in it and down in the fridge.
Let it cool down, until it begins to gel.
Now beat the cream stiff, distributes them equally over the three bowls and lifts it under careful.
Now distribute piping bags with the Chocolate Mousse into the cup, cover and refrigerate again.
Next, the lime sponge cake's turn:
Preheat the oven to 200 Degree top and bottom heat vorheizten.
The eggs with about 4 Essl. hot water, 240 g sugar, beat the shell of a frothy lime, which lasts about 5 my.
Then fold in the flour and about seven.
Spread onto a baking sheet with parchment paper and place in oven on 170 Upper level- and lower heat ca. 30 min backen.
Meanwhile, the 4 Lime juice and mix with 250g Puckerzucker.
This mass still emphasize on the warm biscuit and let it cool.
Now you just need the berry sauce, then you made it.
Let thaw the frozen berries and then boil them with about. 2 Tbsp sugar, then they are pürriert and painted by a sieve and placed in a cool.
Now, you must cause it just yet on the main day.