Trio of Fruit Mousse and Coulis on Almond Sponge

Preparation

1. For the almond sponge: separate the eggs. Whisk the QimiQ Sauce Base smooth with the melted butter and egg yolks. Add the flour, baking powder, vanilla sugar and half of the sugar and mix well.
2. Whisk the egg whites with the remaining sugar and salt until stiff.
3. Spread the mixture onto a baking tray lined with baking paper and bake in an oven at 160 °C for approx. 10 minutes. Sprinkle with some sugar and allow to cool.
4. For each fruit mousse: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5. Add the sour cream, lemon juice and Ravifruit fruit puree (mango, coconut or guava) and continue to whip until the required volume has been achieved. Quickly fold in the melted butter and fill into a piping bag.
6. For each fruit coulis: soak the gelatine in cold water and squeeze. Heat the Ravifruit fruit puree, add the gelatine and allow to dissolve. Spread the fruit coulis thinly onto a baking tray lined with cling film and allow to cool until firm.
7. Place the fruit coulis onto the almond sponge and pipe the fruit mousses in lanes on top. Deep freeze.
8. Portion and decorate as required before serving.