PISTACHIO JOCONDE SPONGE (3 SPONGES)
- Egg - 505g
- Almond powder - 360g
- Flour - 110g
- Invert sugar - 540g
- Pistachio paste - 150g
- Butter - 90g
- Egg white - 720g
Combine in a mixing bowl the eggs, the almond powder and the pistachio paste.
Make a meringue with the egg whites and invert sugar (pour all ingredients
in a mixing bowl and whip until it reaches the right consistency).
Gently fold the egg mixture into the meringue and then add the flour and butter. Scale
840 g per frame (60 x 40 x 4,5 cm).
Bake in preheated oven at 180°C for 11 min.
MANGO CONFIT TOPPING
- Invert sugar - 130g
- Sugar - 40g
- Pectin - 11g
- Gelatin (powder) - 10g
- Water - 6g
- Lemon (juice) - 10g
Heat the purée and invert sugar together.
Combine the pectine and sugar.
Add the purée/inverted sugar mixture to the sugar/pectine mixture.
Bring to the boil and maintain the temperature for 2-3 min.
Add the lemon juice and gelatin mass. Keep it cold.
PASSION FRUIT AND MANGO CREAM
- Sugar - 165g
- Cornstarch - 30g
- Pectin NH - 9g
- Butter - 225g
- Gelatin mass - 285g
In a saucepan, heat the Passion fruit and Mango purées to 40°C, then sprinkle in the cornflour, sugar and pectin.
Bring the mixture to the boil and cook for 1 min.
Add the butter and gelatin mix.
Poor in a frame (750 g per layer x 2).
LIME VANILLA MOUSSE
- Semi-skimmed milk - 200ml
- UHT cream 35% fat - 90ml
- Sugar - 100g
- Egg yolk - 100g
- Gelatine (sheet) - 4
- Whipped cream - 1l
- Vanilla (extract) - 6g
- Lime (zest) - 2
Heat the milk, cream and vanilla extract.
Combine and mix well the sugar with the egg yolks.
Mix with the boiling infused milk, then bring to simmering point
beating all the time.
Take off from the heat then add the soaked and drained gelatin leaves.
At 45°C, fold in the whipped cream with lime zest.
Use 770g per layer.
- Cocoa butter - 300g
- White couverture 35% - 1150g
- grapeseed oil - 250g
- Almonds (flaked and toasted) - 250g
- yellow coloring - 10g
- green coloring - 5g
Melt and combine all the ingredients.
Use at 40°C..