Mango Matcha
Pastry recipe
-
Mango jelly
Ingredients
- Frozen fruit purée 100% : Mango - 300g
- Frozen fruit purée 100% : Yellow Passion fruit - 75g
- Invert sugar - 15g
- Sugar - 30g
- Gelatin - 20g
Mix purées, invert sugar & sugar, and bring it to 80℃.
Add gelatin.
In this step
Frozen fruit purées -
Matcha crumble
Ingredients
- Almond powder - 200g
- Bread flour - 240g
- Butter - 180g
- Icing sugar - 140g
- Matcha green tea - 20g
- Salt - 20g
- Egg white - 60g
Mix all the ingredients and add the egg white.
Bake it at 140 ℃.
-
Matcha mousse
Ingredients
- Milk - 270g
- Pasteurized whole eggs - 90g
- Sugar - 30g
- Cocoa butter - 50g
- Matcha green tea - 10g
- Gelatin - 10g
- White Chocolate 40% - 500g
- Whipped cream - 1000g
- Matcha essence - 10g
Whisk eggs and sugar, add warm milkand bring it to 80°C.
Add the gelatin.
Combine matcha powder, matcha essence and melted cocoa butter and mix it with melted white chocolate.
Whip the cream and add the chocolate at 35°C. -
Glaçage mangue
Ingredients
- Frozen fruit purée 100% : Mango - 375g
- Frozen fruit purée 100% : Lemon - 12g
- Water - 375g
- Sugar - 180g
- Pectin NH - 30g
Warm the water and mango purée, add pectin & sugar.
Boil and remove from the stove.
Add lemon puree.
In this step
Frozen fruit puréesAssembly and finishing
