Gluten-free Indian chickpeas with an exotic flavor

Gluten-free sponge cakes: Beat the egg whites with sugar, vanilla sugar and salt until stiff. In the meantime, beat the egg yolks, add the lemon zest and sift the flour. Divide the egg whites into two halves and pour the egg yolks into one half and add the flour. Mix the whole mixture and combine. A stiff dough will form, which we lighten with the egg whites. Transfer the dough to a piping bag with a 1 cm diameter plain tip. Pipe 4 cm diameter sponge cakes. Bake at 180 °C for 15 minutes - until golden brown.

Passion fruit mousse: Boil a sugar syrup from 270 g of sugar and water, which will have a temperature of 116 °C, or boil it until it bubbles. At the same time, slowly whisk the rest of the sugar, puree, egg whites and citric acid into a foam. Pour the sugar syrup in a thin stream into the snow, stirring constantly. Whisk until stiff. Pipe two scoops onto the sponge cakes in one go using a smooth tip with a diameter of 1 cm. Put the sprayed chicks in the refrigerator.

Chocolate icing: Melt the chocolate with cocoa butter in the microwave. When the chocolate is melted, add the yellow food coloring. Pour the chocolate into a glass and dip the chicks in it. Let it drip. Take your time and only turn the chicks over when the chocolate stops dripping. Let the chocolate harden. The chocolate should not be hotter than 35°C. Divide the remaining chocolate into two bowls and color them with orange and black. Use a skewer to make eyes and pour the orange chocolate into a piping bag and draw a beak.