IN THE SNOW

KIDAVOA 50% (as needed)

Confectioner’s sugar (as needed)

COCOA POWDER (as needed)

Make the Kidavoa and banana crémeux, put 180g into each 16cm ring and leave to set at 40°F (4°C) for at least 4 hours before freezing it. Use some tempered Kidavoa to mold some Ornaments (ref. 12435). Leave to set. Make the sponge batter and spread 800g onto each tray. Use a small spatula to make small waves along the width of one of the trays to create a “wood” effect. Sprinkle it with confectioner’s sugar, wait 5 minutes and sprinkle it with Cocoa Powder. Leave the second tray of sponge undecorated. Bake both trays at 410°F (210°C) for 7 minutes in a convection oven with the door slightly ajar.Once the sponge has cooled, soak each sheet with 400g of syrup. Cut the undecorated sponge into six 16cm circles and cut the decorated sponge into six 42 × 3cm strips.Place the sponge strips inside 16cm rings lined with acetate. Make the crisp and spread 80g into the base of each dessert. Arrange 100g of banana and passion fruit compote on top of the crisp and freeze. Turn out the Kidavoa and banana crémeux and place each one on top of a ring with a smaller diameter, so that you can lift them up and place them in the refrigerator.Make the mousse and add 90g to each dessert. Put the sponge disk in place and freeze. Use a piping bag without a nozzle to apply 100g of mousse to each frozen crémeux round, creating a slight wave effect so that the mousse runs slightly down the sides. Use a small spatula to add a little extra texture to the mousse, then freeze. Turn out the desserts.Spray the frozen rounds with Opalys spray mixto create a velvety effect.Place the rounds on the desserts. Assemble the ornaments and use a hot knife to cut a slightly slanted hole in the top. Press the ornament gently into the chocolate mousse and sprinkle on some confectioner’s sugar (see photo).