Passion Fruit Entremet

Banana sponge cake

  • 320 g butter
  • 350 g brown sugar
  • 240 g eggs
  • 300 g ripe bananas
  • 155 g banana puree
  • 500 g weak flour
  • 15 g raising agent
  • 5 g salt
  • 4 g nutmeg

Cream the butter in the blender with the help of a spatula. Add the brown sugar and the eggs at room temperature. Add the previously crushed ripe bananas and the banana purée. Add the sieved flour along with the raising agent and salt. Mix carefully. Coat three 18 centimetre moulds with butter and flour. Cook at 180ºC for 15 minutes.

Chocolate and spice cream

  • 450 g cream
  • 100 g sugar
  • 120 g egg yolks
  • 4 g gelatin leaves
  • 5 g chinese spices / 5 spices
  • 200 g Jade
  • 200 g Maragda

Infuse the cream with the 5 spices for 20 minutes. Add the egg yolks mixed with the sugar and cook at 85ºC. Add the previously soaked gelatin leaves and the melted Jade and Maragda couvertures. Emulsify with a hand held beater and use immediately.

Hazelnut praline mousse


Heat the cream to 80ºC, add the soaked gelatin and the hazelnut praline, applying emulsion with the beater. At 30ºC, add the semi-whipped cream and stir carefully. Completely fill the 4 centimetre ring from top to bottom with the sponge disc and 1 centimetre of hazelnut praliné mousse.

Jade and passion fruit bavaroise

  • 150 ml milk
  • 4.5 g gelatin leaves
  • 325 g Jade
  • 90 g passion fruit purée
  • 450 g semi-whipped cream

Heat the milk to 80ºC and add the soaked gelatin, the Jade milk chocolate couverture and the passion fruit purée, applying emulsion with the electric beater. At 30ºC, add the semi-whipped cream and stir carefully. Completely fill the 4.5 centimetre ring from top to bottom with the sponge disc, the hazelnut praline mousse and the Jade and passion fruit bavaroise. Store in the blast chiller until ready for the velvet spray paint.


Banana mosaic

  • 120 g mango puree
  • 120 g apricot puree
  • 20 g invert sugar
  • 7 g gelatin leaves
  • 440 g ripe bananas
  • 40 g lemon juice
  • 0.8 g lime zest
  • 10 g sugar
  • 1 g pectin

Cut the bananas into cubes and mix them with the lemon juice. Heat the fruit purées and the invert sugar. Mix the sugar with the pectin and bring to the boil. Add the bananas and the lime zest to the mixture. Mould the rings.

Yellow paint


Mix all the ingredients while hot in the food processor. Strain and paint the frozen cakes at a safe distance.


Assemble in two stages. First, in a 14 x 14 centimetre ring, place 1 centimetre of sponge cake, the 5 spice cream and the hazelnut mousse. Set aside for 2 hours in the freezer. Make an assembly in reverse order. Place a plastic and methacrylate sheet in a 16 x 4.5 centimetre ring and spoon in the Jade milk chocolate couverture and passion fruit bavaroise. Carefully attach the previously frozen interior. Press down with a sheet of plastic and another of methacrylate. Set aside for 2 hours in the freezer. Spray paint the cake using the velvet technique. Decorate with the banana mosaic and with a band of white chocolate dyed yellow, with small touches of powdered vanilla and matcha tea, imitating the colour of banana skin.