Dessert’s not the only thing on the menu tonight #mango #matcha #passionfruit Mango, and Passionfruit Petit Gateau, with seven layers. It begins with a matcha sponge base soaked in passionfruit syrup, making it perfectly sweet. The next layer is mango passionfruit jelly, followed by a creamy matcha mousse. The cake is finished with a green mirror glaze, chocolate decorations, and a touch of gold leaf. Are you ready? 1. Mango Passionfruit Jelly * 100g mango puree * 100g passionfruit puree * 100g sugar * 10g gelatin (bloomed in cold water) Steps: 1. Heat mango and passionfruit puree with sugar until dissolved. 2. Add bloomed gelatin, stir until melted. 3. Pour into molds, freeze until set. 2. Matcha Mousse * 200g white chocolate * 150g heavy cream (whipped to soft peaks) * 50g milk * 8g matcha powder * 5g gelatin (bloomed in cold water) Steps: 1. Melt white chocolate with milk and matcha powder. 2. Add bloomed gelatin, stir until smooth. 3. Fold in whipped cream. Pipe over frozen jelly and freeze again. 3. Jaconde Sponge * 100g almond flour * 100g powdered sugar * 3 eggs * 3 egg whites * 30g sugar * 30g flour Steps: 1. Whisk almond flour, powdered sugar, and eggs until fluffy. 2. Beat egg whites with sugar to soft peaks and fold into mixture. 3. Gently fold in flour. Spread thin on a baking sheet and bake at 180°C for 10 minutes. 4. Green Mirror Glaze * 150g white chocolate * 75g condensed milk * 75g water * 100g sugar * 100g glucose syrup * 8g gelatin (bloomed) * 5g matcha powder (for color) Steps: 1. Heat sugar, water, and glucose until dissolved. 2. Pour over white chocolate, condensed milk, and matcha powder. 3. Add gelatin, blend until smooth. Cool to 30°C, then pour over frozen cakes. Assembly: 1. Cut Jaconde sponge to fit the base of your mold. 2. Add a layer of mango passionfruit jelly, top with matcha mousse, and freeze. 3. Pour green mirror glaze over frozen gateaux, let it set. #PetitGateau #PassionfruitCake #MatchaSweet #Chef #PastryChef #PlatingPerfection #GourmetDessert #RecipeVideo - @thedonutdaddy