CHOCOLATE MOUSSE
Add cold cream to Pannamousse and rehydrate
it. Then add Pastovopan. Whip the mixture partially in the planetary mixer. Add the Chocolate Delipaste to the mixture, stirring delicately from the bottom upwards (if necessary, heat the Delipaste in the microwave).
VANILLA BAVARESE
Heat the milk at 60°C, add Pannamousse and rehydrate it. Then add Pastovopan and Vanilla Delipaste piecemeal, stirring Delicately from the bottom upwards at 20/25°C. Bring the temperature to 12°-15°C, add the semi-whipped cream and stir.
BISCUIT
Whip Pastovocrem. Separately, whip the egg Whites with sugar.Blend Pastovocrem with egg whites. Sieve the flour and the starch and add them piecemeal. Bake at 240° with the vapor valve closed.
STRUCTURE OF THE CAKE
Arrange the cake upside down, in order to frost it better. Form a circle of chocolate mousse, filling half of the mold; place the inside of the vanilla Bavarese previously prepared within a two centimeters smaller circle.Place a biscuit circle and a layer of passionfruit ripple ice-cream, and fill with the remaining chocolate mousse; place a circle of Crockantella by the same diameter as the cake. Top it all with the biscuit and freeze rapidly. Make it marble-like with the passionfruit ripple ice-cream and frost the cake with the neutral topping heated at 35°-45°C. Decorate.