MIXED MANGO PASSION FRUIT PASTE FILLING, DESWEETENED

Heat the fruit purees and glucose to 60°C to melt the glucose, then add the other ingredients. Bring to the boil (1 minute) and pour into moulds. Unmold after at least 12 hours. Mix before use.

COCONUT MARSHMALLOW

Cook sugar, glucose, inverted sugar (1), coconut puree and sorbitol at 113°C. Pour into a mixer bowl containing GELATIN rehydrated with water, inverted sugar (2) and grated coconut. Beat at maximum speed. Use while still warm.

BUILDING AND FINISHING

Apply a layer of dark chocolate to the “Fantôme” marshmallow moulds. When the marshmallow reaches 35°C, place it in the moulds to within 5 mm of the edge (approx. 15 g per mould). Let gel. On top of the marshmallow, place a layer of mango-passion filling (approx. 15 g per mould). Cover with dark chocolate.