40g pistacchios
40g pecan nuts
70g sugar
1 egg
50g flour
400g heavy cream
200g Ponthier mango puree
9 gelatine leaves
200g Ponthier raspberry puree
200g Ponthier passionfruit puree
Ponthier fruitmousse cake
Base
Preheat the oven to 175°C. Chop the pistachio and pecan nuts in a food processor. Place the egg and sugar in a bowl and mix until the volume has tripled.
Add the nut mixture to the egg mixture and add the flour while mixing. Pour the mixture into a cake tin and bake the bottom for 20 minutes.
Mango mousse
Beat half of the whipped cream firmly. Soak 3 sheets of gelatin in cold water for 10 minutes, then dissolve in three tablespoons of hot water. Add the mango puree. Mix the whipped cream and mango puree together to make a whole. Pour the mango mousse onto the cooled nut base and let it set in the fridge for 30 minutes.
Raspberry mousse
Beat the other half of the cream firmly. Soak 3 sheets of gelatin in cold water for 10 minutes, then dissolve in three tablespoons of hot water. Add this to the raspberry puree.
Mix the whipped cream and raspberry puree together to make a whole. Pour the raspberry mousse on the stiffened mango mousse and leave to set in the refrigerator for 30 minutes.
Passionfruit-topping
Soak the last 3 gelatin leaves in cold water for 10 minutes, then dissolve in three tablespoons of hot water. Add the passion fruit puree.
Pour this mixture over the set raspberry mousse and return the cake to the refrigerator.
Final
Let the cake stiffen in the fridge for 6 hours. Decorate the cake with slices of mango or raspberries.
— VEGETABLE- EN FRUIT PUREES
Ponthier purees
Most of the Ponthier purees consist of 100% pure vegetables or fruit. The other varieties consist of a minimum of 90% pure fruit and a maximum of 10% pure cane sugar without additives.
