Geometric vitrine dessertPastry recipe
Marc Balaguer Fabra
Mango / Passion fruit mousse
- Meringue - 175 g
- Gelatine (sheet) - 5 g
- Whipped cream - 250 g
Mix the Mango and Passion fruit purées, heat 150 g to melt the gelatin leaves, previously soaked and drained.
Mix with the remaining purée.
Once the mixture is at 30ºC, add the whipped cream and the meringue.
Passion fruit Italian meringue
- Albumin - 15 g
- Sugar - 275 g
- Water - 70 g
Mix the albumin with fruit purée with a blender.
Make a syrup with water and sugar and cook it up to 120°C.
When the fruit purée with the albumina are combined, add the syrup in a thin stream.
Whisk until cool.
- Frozen fruit purée, sugar added : Lychee - 500 g
- Carrageenans iota - 3,2 g
In a cold temperature, mix all ingredients.
Boil and fill the molds. Freeze it.
In this step
- White couverture 35% - 140 g
- Cocoa butter - 40 g
- Sunflower oil - 20 g
- Fat soluble red colouring - 4 g
Melt the chocolate, cocoa butter, mix and add the sunflower oil.
Add the red coloring and blend.
At 35°C approximately, spray on the frozen mousse.
- Brown sugar - 140 g
- Butter - 340 g
- Milk - 100 g
- praline almonds - 50 g
- Milk chocolate 40% - 100 g
- Flour - 460 g
Mix brown sugar and butter.
Melt the chocolate, add the milk and the almond praline.
Add the previous mixture and finally the flour.
Spread between two guitars sheets and set aside 24 h in a refrigerator.
Laminate at 3 mm and bake at 135°C for 40 min.
- Frozen fruit coulis : Mango & passion - As required
Finish with Mango and Passion fruit coulis.
In this step