Geometric vitrine dessert
Pastry recipe8 units
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Mango / Passion fruit mousse
Ingredients
- Frozen fruit purée 100% : Mango - 250 g
- Frozen fruit purée 100% : Yellow Passion fruit - 125 g
- 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.
In this step
Frozen fruit purées -
Passion fruit Italian meringue
Ingredients
- 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.
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Lychee jelly
Ingredients
- Carrageenans iota - 3,2 g
In a cold temperature, mix all ingredients.
Boil and fill the molds. Freeze it.
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Velvet spray
Ingredients
- 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.
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Sablé
Ingredients
- 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.
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Assembly
Ingredients
- Frozen fruit coulis : Mango & passion - As required
Finish with Mango and Passion fruit coulis.
In this step
Frozen fruit coulis