Almond and Passion Fruit Mousse Cake (TOURMALINE): A Luxurious Entremet for Special Occasions
A refined almond-passion fruit mousse cake with layers of biscuit, ganache, confit, and mousse — perfect for elegant celebrations and dessert lovers.If you're craving a dessert that feels as indulgent as it looks, this almond and passion fruit mousse cake is for you. Known as the “Tourmaline” entremet, it blends nutty sweetness with tangy brightness across multiple layers of textures: soft almond biscuit, silky ganache, fruity confit, airy mousse, and a golden crumble topping. It’s ideal for impressing guests at a dinner party or treating yourself to something extraordinary. Whether you serve it with fresh fruit or a scoop of vanilla ice cream, every bite is a sophisticated celebration of flavor.
Servings 8 Mini Cakes
Ingredients
Almond Biscuit
- 47 g flour
- 100 g almond praline
- 33 g sugar
- 73 g eggs
- 27 g egg yolks
- 46 g egg whites
Passion Fruit Confit
- 180 g passion fruit purée
- 35 g sugar
- 6 g cornstarch
- 4 g gelatin
Almond Ganache
- 83 g cream 33%
- 8 g trimoline
- 75 g almond-flavored chocolate
- 29 g soft butter 82%
Almond Mousse
- 225 g cream 33%
- 22 g almond praline
- 225 g milk
- 50 g egg yolks
- 50 g sugar
- 5 g gelatin
Crumble
- 30 g butter 82.5%
- 30 g sugar
- 30 g flour
Instructions
Set Up the Mold
- Line a 16x16 cm square mold with cling film and acetate on the sides. Place it on a cutting board.
Almond Biscuit
- Whisk yolks, whole eggs, and almond praline.
- Whip egg whites with sugar until stiff peaks.
- Sift flour and fold it into half the egg mixture, then the rest.
- Pour into an 18x18 cm mold lined with baking paper.
- Bake at 170°C (338°F) for 10 minutes. Cool and cut to 16x16 cm.
- Place inside the mold.
Almond Ganache
- Boil cream and trimoline, then pour over melted chocolate.
- Cool to 30°C (86°F), add soft butter, blend until smooth.
- Spread over biscuit and freeze.
Passion Fruit Confit
- Soak gelatin in cold water.
- Boil purée, sugar, and starch for 1 minute, stirring constantly.
- Add gelatin, stir to dissolve, and pour over ganache. Freeze.
Crumble
- Mix all ingredients until a dough forms.
- Freeze 30 mins, grate coarsely, and bake at 180°C (356°F) for 7–10 mins. Cool completely.
Almond Mousse
- Soak gelatin in cold water.
- Heat milk with praline. Whisk yolks with sugar, temper with hot milk.
- Cook to 82°C (179°F), strain, and add gelatin.
- Cool to 35°C (95°F), fold in half-whipped cream.
- Pour over frozen confit. Let set 10–15 mins.
- Sprinkle with crumble and freeze until solid.
Finishing & Serving
- Unmold, remove acetate, and slightly thaw for 30–60 minutes.
- Cut with a hot, sharp knife into portions.
- Decorate with gold-coated almonds and passion fruit seeds.
Notes
🍽 Serving Suggestions:
Serve on a sleek cake stand with fresh berries or kiwi. Pair with a light whipped cream or vanilla ice cream for contrast. A drizzle of passion fruit syrup around the plate adds visual flair. Complements jasmine green tea or chilled Prosecco beautifully.
Serve on a sleek cake stand with fresh berries or kiwi. Pair with a light whipped cream or vanilla ice cream for contrast. A drizzle of passion fruit syrup around the plate adds visual flair. Complements jasmine green tea or chilled Prosecco beautifully.
