Aerated Passion Fruit White Chocolate (Adapted from John Placko)

Ingredients:
227g white chocolate
45g cocoa butter
15g freeze dried passion fruit
0.5g yellow pigment (fat soluble)

Follow the instructions from a previous aerated chocolate post.

Coconut Meringue Souffle (Adapted from Guillaume Mabilleau – MOF )

100g egg whites
100g sugar
100g dessciated coconut flakes
100g icing sugar

70g egg whites
80g sugar
80g coconut flakes

1. In a stand mixer fitted with a balloon attachment, whip the first egg white and sugar until stiff peak
2. Fold in dessicated coconut and icing sugar
3. Spread onto silpat and bake at 320F for 40 minutes
4. Remove meringue from oven and light it cool down slightly
5. Chop meringue into different pieces
6. In a bowl, add the second egg whites, sugar and coconut flakes along with the meringue pieces
7. Bake again at 320F for another 20 minutes
8. Remove from oven, and store in a dry container at room temperature until use

Passion Fruit Meringue
100g egg whites
145g sugar
65g water
15g passion fruit syrup
5g freeze dried passion fruit powder

1. In a sauce pan, cook water, sugar and passion fruit syrup until 120C
2. At 115C, turn stand mixer on medium speed and begin to whip egg whites
3. Slowly pour syrup into egg white mixture
4. Beat until stiff peak
5. Spread on parchment or silpat
6. Dehydrate at 70C for 6 hours or until crisp
7. Store in an air tight container at room temperature with desiccant until use

Coconut Whipped Ganache
200g white chocolate
500g 35%
35g coconut milk reduction (10:1)
4g gelatin

1. Bloom gelatin in cold water
2. In a sauce pan, bring 35% cream and coconut milk reduction to a boil
3. Pour cream mixture over chocolate and let it sit for 1 minute
4. Add bloomed gelatin
5. Using a stick blender, blend until smooth
6. Refrigerate mixture for at least 8 hours, preferably overnight
7. Just before use, in a stand mixer, whip with a balloon attachment until medium peak