SATIN EMOTION

INGREDIENTS (SERVES 1)

Joconde biscuit:
1 kg. Eggs
750 g. Almonds
600 g. Icing sugar
15 ml. Liquid sorbitol
60 g. Tremoline
20 g. Peco 50 or hf emulsifier
200 g. Traditional flour
150 g. Butter
660 g. Egg whites
100 g. Caster sugar
Sugar dough:
550 g. Butter
60 g. Almonds
190 g. Icing sugar
0.5 G. Powdered vanilla
120 g. Eggs
2 g. Guérande "fleur de sel" 
500 g. Traditional flour
Passion fruit compote:
100 ml. Fresh orange juice
200 g. Passion fruit purée
100 g. Passion fruit flesh
300 g. Caster sugar
25 g. Gelatin (sheets)
Orange sections:
450 g. Oranges (sections)
150 g. Orange marmalade
Cream-cheese cream:
300 ml. Liquid cream (32/34% milk fat)
500 g. Creamy cheese
40 g. Caster sugar 
1.5 G. Iota gel

PREPARATION

Joconde biscuit:
In the mixer bowl, pour in the powdered almond, tremoline, emulsifier, sorbitol, powdered sugar and half the eggs, and beat for 8min.; add the rest of the eggs, in two turns, and continue beating 10-12min. more. Pour a little of this mixture into the butter and beat. Beat the eggs whites to stiff peaks and pour them over the first mixture. Sprinkle the sifted flour and combine gently before adding the butter. Place a 2mm.-thick form for the joconde on a silpat and, using a curved spatula, spread 530g. of dough. Bake at 230ºC for 7-8min., turn the dough out onto a sheet of silicon paper and remove the silpat. Allow to cool, cut out 50mm. diameter discs and put them in the freezer.

Sugar dough:
Combine 300g. of butter until smooth and add, one-by-one, the ingredients in the order indicated. Allow to set in the refrigerator. After a while, spread the dough over sheets covered with silicon paper and bake in a 170ºC oven until golden. Allow to cool. Knead the remaining 250g. of butter to obtain a smooth cream. Cut up and crumble the previously baked dough, turning it into powder and, in a bowl and with a spatula, add the powder to the smooth butter cream. Spread butter on the baked sugar dough to a thickness of 10mm.; cover it with silicon paper and bake in a 170ºC oven for 18-22min. Allow to cool and, once lukewarm, cut into 1cm. cubes and put them in the refrigerator. Passion fruit compote: Soak the gelatin in cold water for a minimum of 20min. Cut the passion fruit in half, remove the flesh, mix with the orange juice and boil. Drain the gelatin, wash it and combine it with the compote. Set aside in the refrigerator in a microwave-safe container.

Orange sections:
Peel the oranges completely and remove the sections from the peels. Depending on their size, cut them into 2 or 3 lengthwise strips.

Cream-cheese cream:
In a pot, combine the liquid cream and the cream cheese, add Iota gel and heat to 80ºC. Add the sugar and beat until the mixture is even. Allow to cool quickly and set aside in the refrigerator in a hermetically sealed container.

TO SERVE

Soften the passion fruit compote in the microwave and place 50g. of the mixture in each cup. Allow to cool in the refrigerator for 30 min.; remove, place the joconde biscuit over the compote and press lightly to make it nice and straight. Heat the marmalade, mix with the drained orange sections and place 40g. of this dressed orange over the biscuit and level slightly. Use a piping bag with a no. 10 nozzle to fill the edge of the cup lightly with approx. 50g. of cream-cheese cream. Finally, place 10 cubes of baked sugar dough on top of the mixture.