Fried brioche with passionfruit curd & whipped chocolate marscapone

Method

For the passionfruit curd, place the egg yolks, sugar and passionfruit juice in a non-reactive heatproof bowl and place the bowl over a saucepan of simmering water. Make sure the bowl does not touch the water. Whisk the mixture constantly until the temperature reaches 76°C (you will need to use a cooking thermometer), then start adding the cold cubed butter. Don’t let the temperature go above 76°C. Once all the butter is added, cook for another 3-4 minutes, making sure the temperature doesn’t rise above 76°C. Pour the curd mixture into a plastic container and refrigerate until set. For the whipped chocolate marscapone, combine the marscapone, sugar and cream in a bowl and beat using an electric mixer until whipped. Do not overwhip as the mixture can split. Fold the cocoa powder through gently, so as not to interrupt the aeration in the marscapone mixture. Set aside. To build the plate, place some passionfruit pulp on the brioche and follow with a quenelle of passionfruit curd and some chocolate marscapone. Finish with blueberries and more passionfruit pulp. Garnish with micro herbs, if desired.