Chocolate crunchy brownie with passion fruit espuma and mango ragout

How to do it:

Brownies

1. Melt the butter and dissolve the couverture in it.
2. Beat the whole egg and egg yolk with about 30 grams of sugar in a food processor until foamy and stir in the liquid couverture mixture.
3. Beat the egg whites with the remaining sugar until stiff and fold in gradually.
4. Finally, add the cocoa sprinkles. Spread the mixture on a baking tray.
5. Bake at 190°C for approx. 12 minutes, let cool, cut into pieces and divide among the jars.

Mango ragout

1. Cut the mango into small cubes.
2. Mix water and sugar and melt to a light caramel, deglaze with orange juice and add the vanilla pod. Let everything simmer together for a while.
3. Mix starch with orange juice and slightly thicken the hot mass with it. Then let it cool down.
4. then fold the mango into the cooled caramel.

Passion fruit espuma

1. Soften the gelatin in cold water.
2. Whip the passion fruit pulp, egg yolks and sugar over a bain-marie, stirring constantly.
3. Squeeze out the gelatine and add it to the mixture. Then whip in a food processor until cold.
4. Whip the cream until stiff and fold in, pour everything into an ISI container and refrigerate with 1-2 cream capsules for about 2-4 hours.
5. Finally, divide the brownie pieces among the glasses, decorate with espuma and add the mango ragout.