Mix and spread

Mix together the almond paste and the egg yolks until fluffy. In a separate bowl whip together the egg whites and sugar until the mix forms stiff peaks. Sieve together the flour and cocoa powder and carefully fold this together with the egg white into the egg yolk mixture. Pour into 18cm cake tins and bake at 160°C for 30 minutes.

Mix the passion fruit juice, sugar and vanilla paste and the cut vanilla bean, boil up. Allow to cool down and add the invert sugar at 65°C, soak the gelatine and when bloomed add. Mix in the whipped cream thoroughly. Spread in silicone moulds.

Mix together, heat to 90°C and spread into silicone moulds.

Mix the passion fruit juice, glucose, cream and sugar in the Thermomix, Level 2, for 6 minutes at 60°C. Soak the gelatine and add. Add the chocolate drops, mix, cool down. Stir in the whipped cream thoroughly. Spread into silicone moulds

Blend the milk, cream, yolks and sugar in the Thermomix, Level 2, for 9 Minutes, 84°C into an anglaise. Soak the gelatine and add. Emulsify with chocolate drops and allow to cool.

Boil cream, water, sugar and glucose, add the cocoa powder and simmer for 5 minutes. Add couverture drops and the soaked gelatine to this warm mixture. Mix and allow to cool. Use at 30°C