Orange Passion

Mangoes and oranges together with strawberries and raspberries are reminiscent of summer heat, enclosed in a brightcoloured ring. Inside, the light acidity of the fruit goes well with the sweetness of chocolate, vanilla, and almond, a perfect balance of consistencies crowning the irresistible pairings


• raspberry pulp 400 g
• fresh cream 100 g
• glucose 300 g
• sugar 200 g
• trehalose 200 g
• red lipo dye as needed
• Tahiti vanilla 1 pod
• isinglass 6 sheets
• white chocolate 100 g
• chocolate 64% 50 g

Bring cream, glucose, raspberry pulp, sugar, trehalose and vanilla to a boil. Pour the mixture into the two chocolates and emulsify. Add the isinglass. Use at 32°C.


• mango puree 1000 g
• pasteurized egg white 300 g
• sugar 200 g
• gelatin 20 g
• half-whipped cream 1000 g

Put the isinglass in cold water and allow it to soften. In the meantime beat the egg whites, adding the sugar little by little to make a meringue. Whip the cream until it has a semi-whipped consistency. Dissolve the gelatin in a saucepan with 100 g of mango puree. Add all the puree to the gelatin, mix well. Add the mango puree to the meringue and mix with the help of a spatula. Finally, add the semiwhipped cream to make a smooth and uniform mixture.


• chocolate 64% 125 g
• white chocolate 125 g
• inverted sugar 25 g
• fresh cream 230 g
• grated orange peel 2

Bring the cream to a boil with the sugar. Combine all the other ingredients and emulsify.
Use at 35°C.


• fresh cream 250 g
• fresh milk 250 g
• sugar 100 g
• egg yolk 100 g
• half-whipped cream 750 g
• isinglass 25 g
• Tahiti vanilla 3 pods

In a saucepan, bring the milk, cream, and vanilla pods to a boil. In a pan, mix sugar and egg yolks until the sugar melts.
Once the cream and milk are boiling, pour into the pan and mix with the help of a spatula and cook all at a temperature of 75°C.
Filter, add the isinglass, mix well until completely dissolved and allow to cool.
Once the mixture is cold, add the semi-whipped cream to make a Bavarian cream. Pour the mixture into the moulds and place in the blast freezer.


• strawberry pulp 1050 g
• orange juice 600 g
• raspberry pulp 300 g
• sugar 300 g
• grape sugar 300 g
• glucose 60 g
• isinglass 60 g

In a saucepan, combine the two fruit pulps with
the sugars, the orange juice and cook to a temperature
of 55°C, always stirring. Add the isinglass
and mix until completely dissolved. Pour
the mixture into the moulds and chill in the
blast freezer.


• eggs 3
• egg whites 2
• powdered sugar 160 g
• unsweetened cocoa 60 g
• potato starch 20 g
• sugar to sprinkle as needed

Beat the egg whites with a whisk together with 140 g of powdered sugar until stiff, then, continuing to mix, add the cocoa, potato starch and egg yolks slightly mixed with 20 g of powdered sugar.  Gently mix the mixture.
Pour the mixture onto the oven sheet, lined with the appropriate paper and levelled with a spatula to obtain a layer about 2-3 cm thick.
Bake it in an oven preheated to 200°C for 8-9 minutes. Finally, sprinkle with sugar.


• strawberry puree 225 g
• raspberry pulp 225 g
• inverted sugar 60 g
• grape sugar 50 g
• glucose 50 g
• raspberry liqueur 25 g
• yellow pectin 5 g

Mix sugar, pectin, grape sugar, glucose, and half of the puree.
Heat to 80°C, add the remaining puree and the raspberry liqueur. Pour into the moulds and freeze.


• powdered sugar 200 g
• egg yolk 340 g
• honey 40 g
• flour 180 g
• almond flour 260 g
• candied orange in cream 50 g
• egg white 450 g
• sugar 140 g
• Maldon salt as needed

Beat the egg yolks with the sugar and honey. Beat the egg white with sugar. Combine all the ingredients gently and spread on baking paper.
Bake at 180°C. Cool and cut. Insert into the cake and sprinkle with orange simple syrup.


• Prime Orange 100 g
• orange juice 100 g
• dextrose 30 g

Boil for about 3 minutes


• slightly salted butter 200 g
• powdered sugar 100 g
• flour 00 240 g
• almond flour 100 g
• grated orange peel 2
• Maldon salt as needed

Knead the butter with the flour and then all the ingredients and form a cake.
Cool in the fridge, pull and bake at 160°C.


Cover the mould with mango mousse. Make the insert with the Tahiti vanilla Bavarian cream, the strawberry and orange gelée and the orange cake with Prime Orange simple syrup. Dip the insert into the 64% dark chocolate ganache.
Insert it into the mould on top of a layer of marquise.
Add the raspberry coulis, the mango mousse, the apricot jam and the bacio di dama with almonds. Sprinkle with orange cocoa butter.
Insert the raspberry glaze into the ring on the surface of the cake.
Decorate with plates in white chocolate and orange cocoa butter.

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