Manjari Passion

Menu Part: 
Cuisine Type: 

This complex recipe has a multitude of sub-recipes and may not be operationally feasible to create in your kitchen. To simplify some of the steps, premium sorbet can be substituted for the from-scratch version. And even without a high-level pastry chef, you can use the recipe and presentation as a springboard for developing a signature chocolate dessert of your own.


Manjari Mousse
84 g sugar
812 g cream, divided
116 g egg yolks
217 g Manjari chocolate

Passion Fruit Vanilla Cream
75 g passion fruit puree
75 g milk
400 g heavy cream, divided
93 g sugar
2 vanilla beans
135 g egg yolks
4.6 g gelatin

Caramel Cremeux
1 vanilla bean
333 g heavy cream
68 g sugar
80 g egg yolks
2.6 g gelatin sheet, bloomed
18 g rum

Cashew Sable
50 g powdered sugar
75 g butter
1 g salt
1 vanilla bean
50 g all-purpose flour
20 g puffed black rice
130 cashews

Caramel Glaze
430 g sugar
350 g cream
350 g water
12 g cornstarch
15 g gelatin sheets
Color, as needed

Manjari Sorbet
50 g water
65 g invert sugar
50 g sugar
15 g atomized glucose
3 g sorbet stabilizer
225 Manjari chocolate
1 g sel gris

Chocolate Nougatine
232 g fondant
66 g glucose
16 g 100% Grande Caraque chocolate

Passion Fruit Sauce
200 g pineapple puree
1/2 vanilla bean
10 g sugar
15 g passion fruit puree
.25 g xanthan gum powder
Pinch sea salt

Pineapple Compote
1/4 whole pineapple
10 g sugar
1/2 vanilla bean
Pinch sea salt
Pinch citric acid


  1. Prepare Manjari Mousse: Make a dry caramel with sugar; break with 165 g warm cream; temper in yolks to finish for a crème anglaise. Pour mixture over chocolate. Softly whip 647 g cream. Fold into chocolate mixture. Place in piping bag for montage.
  2. Prepare Passion Fruit Vanilla Cream: In heavy-bottomed saucepan, combine puree, milk, 150 g cream, sugar and vanilla and scald. Temper in yolks to finish crème anglaise. Add bloomed gelatin and mix until blended. Put mixture into 47°F ice bath. Softly whip 250 g heavy cream. Fold anglaise into cream; pipe into demisphere mold and freeze.
  3. Prepare Caramel Cremeux: In a pot, scald vanilla and cream. Make dry caramel with sugar; break with hot cream; temper in yolks to finish crème anglaise. Turn off heat. Add gelatin; stir in rum. Remove vanilla bean; mix until well blended. Funnel mixture into demisphere molds. Freeze.
  4. Prepare Cashew Sable: Combine all ingredients in food processor until finely chopped. Spread on baking sheet and toast mixture at 300°F until brown, tossing to ensure even cooking. Set aside.
  5. Prepare Caramel Glaze: Bloom gelatin; set aside. Heat cream in a saucepan; stir in sugar and caramelize to medium/dark caramel. Break with hot cream and simmer until caramel is dissolved. Combine cornstarch and water. Add gradually to caramel; bring mixture to a boil for 30 sec. Turn off heat; add gelatin. Strain and cool.
  6. Prepare Manjari Sorbet: Cook water and invert sugar on med. heat. In a bowl, combine glucose, sugar and stabilizer. Rain mixture into water. Bring syrup to a rolling boil for 10 sec; add chocolate and sel gris. Mix until well blended; chill in an ice bath. Place mixture in Paco jet to freeze. Spin 30 min. before service.
  7. Prepare Chocolate Nougatine: Cook fondant and glucose to a light caramel. Turn off heat; add chocolate. Pour onto silicone baking sheet to cool. Once cooled, transfer to food processor; process nougatine until fine. Sprinkle nougatine back onto baking sheet. Bake at 400°F to create bubble sugar; cool. Break into large pieces and return to 300°F for 20 to 30 sec. Pull sugar unto abstract shapes and set aside in a container with desicant.
  8. Prepare Passion Fruit Sauce; Place all ingredients in blender and blend until smooth. Set aside.
  9. Prepare Pineapple Compote: Cut pineapple in brunoise; add remaining ingredients. Set aside.
  10. For service: Put together 1 frozen demisphere of caramel cremeux and 1 frozen demisphere of vanilla passion fruit cream to create 1 full sphere. Pipe Manjari mousse into mold. Insert frozen sphere into center. Cover with more mousse. Freeze.
  11. Dip into caramel glaze; place onto glazing rack. Spoon passion fruit sauce onto plate. Place mousse in center of plate; sprinkle cashew sable around it. Dot plate with pineapple compote; make small pile of freeze dried pineapple; place a quenelle of sorbet on top of pineapple. Garnish with chocolate nougatine.
Source: Valrhona Chocolate

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

FSD Resources