100% plant-based recipe

Grease the 16 cm diameter circle mould with heat-resistant oil (such as olive oil). Cover a baking tray with a baking mat and position the circle mould on top. Blend the cooked apple until of thick compote like consistency and transfer 130 g to a bowl. Add the following ingredients, one at a time, mixing after each ingredient has been added: honey, almond purée, olive oil and almond milk. Combine the buckwheat flour, chickpea flour and ground almonds. Gradually add the powdered ingredients to the previous mixture, mixing well after each addition. Pour the mixture into the circle mould. Spread out evenly and smooth the surface. Preheat the oven to 150°C. Sprinkle the chopped almonds on top, leaving a 1 cm border without almonds around the edge. Bake at 150°C for approximately 30 minutes (depending on your oven). Remove the circle mould and cool on a cooling rack for 15 minutes at room temperature. Once the biscuit sponge has cooled for 15 minutes, cut using the 14 cm diameter circle mould. Line the inside of the circle mould with a clear acetate cake collar. Gently press the biscuit sponge into the lined circle mould. Transfer to a large plate.

Cover one end of the small container in plastic film. Transfer 85 g of passion fruit purée to a bowl, add the honey, and combine. Transfer 100 g of passion fruit purée and the agar-agar to a pan. Combine. Heat to a rolling boil, stirring continuously to ensure that the purée does not stick to the bottom of the pan. Pour the boiling purée onto the cold purée and mix well. Pour approximately 15 g of coulis into the small container. Pour the remaining coulis onto the biscuit sponge. Spread out evenly before the coulis begins to set. Refrigerate. When the jellied coulis has been refrigerated for 20 minutes, check that it has set before making the creamy almond.

Transfer the almond purée and honey to a bowl. Combine. Transfer the almond milk and agar-agar to a pan. Combine. Heat to a rolling boil, stirring continuously to ensure that the almond milk does not stick to the bottom of the pan. Pour onto the almond purée/honey mixture. Add the olive oil. Mix well. Remove the entremets base from the refrigerator. Pour the creamy almond onto the coulis. Spread out evenly before the creamy almond begins to set. Refrigerate for approximately 1h30.

Melt the dark chocolate over a bain-marie. Transfer 20 g of almond milk and the passion fruit purée to a bowl. Transfer 40 g of almond milk to a pan. Heat over a medium heat to approximately 50°C. Remove from the heat and pour 1/3 onto the melted chocolate. Stir to create an emulsion, beginning with small circles in the centre of the mixture. A solid circle will form in the centre. Widen the circles, moving to the outside of the bowl. When the mixture is uniform, add the 2nd third. Stir as before. Add the remaining mixture and stir again. Add the liquids to the bowl and stir as before. Cover with plastic wrap, ensuring the plastic wrap is in direct contact with the ganache. Refrigerate. Check the consistency of the ganache every now and again. If it is beginning to get too thick, remove from the refrigerator and set aside at room temperature.

After 1h30 of refrigeration to cool and set, remove the entremets from the refrigerator and check that the creamy almond is set. Remove the circle mould and carefully peel off the clear acetate cake collar. Prepare a pastry bag fitted with a PF14 pastry tip (or other pastry tip). Remove the ganache from the refrigerator, if not already at room temperature, and stir until uniform. Transfer to the pastry bag. Pipe dots of ganache onto the creamy almond. Remove the jellied coulis for the decoration from the small container, cut into small cubes and position on top of the dots of ganache. Finish decorating with sliced almonds. Refrigerate until ready to serve.