Summary

Ingredients

For the sorbet:

• 250 ml sparkling mineral water
• 90 g powdered suar
• 50 g cocoa powder
• 1 tablespoon ginger, chopped candied

For the cream: (passion fruit mousse)

• 200 g mascarpone
• 100 ml cream
• 100 g pulp from the passion fruit
• 80 g suar
• Chocolate Coriander Strudel:
• 100 ml cream
• 150 g chocolate, dark (at least 60% cocoa content)
• 50 g pulp from the passion fruit
• 4 tablespoon mascarpone
• 2 tablespoon butter, soft
• 6 sheets pastry (brik or filo)
• Teaspoon coriander
• Coriander green, also for decoration
• some butter, to brush on
• some cocoa powder to turn the ganache cubes

For the sauce:

• 60 g passion fruit pulp
• 4 tablespoon honey, (acacia honey)
• 1 vanilla pod (s)
• 0.5 ½ lemon (untreated)

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Instructions

1. Preparation of the cocoa-ginger sorbet:
2. Bring the mineral water to the boil with powdered sugar and simmer for about two minutes. Add cocoa powder and simmer for another ten minutes, stirring. After cooling, fold in the finely chopped ginger. Freeze in the ice cream maker or in a metal bowl in the freezer (in this case stir about every 30 minutes).
3. Preparation of passion fruit mousse:
4. Beat the mascarpone, cream, passion fruit pulp and sugar until the sugar is completely dissolved. Season to taste and, if necessary, sweeten. Refrigerate.
5. Preparation of passion fruit sauce:
6. Scrape the pulp from the vanilla pod. Squeeze half a lemon and rub the peel. Bring the passion fruit pulp with vanilla pulp, honey, lemon juice and zest to the boil and simmer for about 5 minutes. Refrigerate.
7. Preparation of the chocolate and coriander strudel:
8. For a chocolate ganache, heat the cream over the water bath. Melt the chocolate while stirring. Stir in passion fruit pulp, mascarpone and butter. Line a flat form with cling film and pour the ganache into it. Let it cool down and let it solidify in the refrigerator for a few hours. Then cut the mixture into 6 cubes and 6 narrow strips. Put the cubes on a wooden skewer and put them back in the cold.
9. Roast coriander seeds in a pan without fat and lightly pound in a mortar.
10. Spread out the pastry sheets, brush the sides with a little butter and place a ganache strip on each sheet of pastry. Spread the coriander grains and leaves over it. Roll the pastry sheets into a strudel. Brush with a little soft butter and bake in the oven at 200 degrees (convection) for 8 to 10 minutes.
11. Take the ganache cubes out of the refrigerator and roll them in cocoa powder.
12. To serve, distribute the mousse with the piping bag between six dessert glasses. Then pour the sauce over it and put a scoop of sorbet on each. Place the ganache cubes over the dessert glasses, place on plates and put a strudel on each plate. Decorate with coriander leaves.
13. Alternatively, you can form cams from the mousse and arrange them on a saucepan with strudel and ganache cubes.