Start by making a dry caramel, gradually adding the sugar to the pan

mix with preheated passion fruit juice

Finish with butter and mix

Put the purées in the saucepan, heat to 60° then add the sugar / pectin mixture , bring to the boil and remove in a previously wrapped circle, then leave in the freezer for 1 hour

Otherwise you can leave in a bowl and leave to cool, you will then poach it directly in the charlotte.

Melt the chocolate in a bain-marie

This is not essential, but it guarantees that the chocolate is perfectly melted, and therefore contributes to the success of your ganache

Whilst doing this, heat the cream

It is not necessary to boil it, it must simply be hot to maintain the melted chocolate

Remove the chocolate from the bain-marie then pour a third of the hot cream over it

Mix using a spatula

Add a second third of cream and mix again

If the mixture is not smooth, even oily, don't worry, it's not abnormal

Finally add the rest of the cream then mix, avoiding adding air

Pour in the cold cream, then blend again

Cover your ganache then leave it in the fridge for at least 6 hours

Whip the ganache by whipping it at medium speed using an electric whisk or a stand mixer

Be careful, you have to watch it, even if it does not seem to go up at the start

In a small bowl, mix together the soft butter and the icing sugar using a whisk or a rubber spatula, whichever is easier for you. You should get a creamy, even texture

Add the egg white and mix with a whisk

Finally add the sifted flour and the dye of your choice

Mix until you get a smooth paste

Prepare a silicone baking mat

Pour the decorative paste on the mat and spread it using an angled spatula

Hold your comb firmly and create the decor you want. If you are not satisfied, no problem, scrape off the paste, clean the mat well and start again

You can also decorate using a cornet to make the patterns of your choice

Slide the mat on a very smooth baking sheet and leave in the freezer for at least 30 minutes

Preheat your oven to 200°C

Melt the butter in the microwave and let it cool

In the bowl of your food processor, fitted with the whisk, pour the icing sugar, almond powder, flour and whole eggs

Whisk everything for 8 to 10 minutes. The mixture will whiten and become frothy

Meanwhile, whisk together the egg whites and fine sugar until you obtain a fairly soft meringue. Considering the small amount you can do it by hand. Otherwise, whip them in a food processor once the previous mixture is ready

Incorporate the cooled butter into the egg-flour mixture using a spatula

Then, gently fold in the meringue in two batches, trying to keep as much volume as possible

Take the silicone mat covered with the decorative paste out of the freezer. Spread over the Joconde biscuit using an angled spatula in an even layer

Bake for 12 to 15 minutes until the biscuit is golden brown

Once out of the oven, slide the silicone mat on a wire rack

After a few minutes, turn the mat over onto a sheet of baking paper and carefully remove the mat. It should come off on its own. Serve