Pearl of india

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Spicy mango cream

    Spicy gelified mango palet

    Ladyfingers

     

  2. Spicy mango cream

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 215 g
    • Gelatine leave - 8 g
    • Italian meringue - 80 g
    • Caster sugar - 150 g
    • Egg white - 75 g
    • Mineral water - 60 g
    • Natural yogurt - 120 g

    Prepare the Italian meringue, plunge the gelatine in cold water. Heat 1/3 of the fruit puree to dissolve the gelatine, add the rest of the puree, then the Italian meringue soft and the whipped cream. Cast the mixture and place in the refrigerator.

    In this step

  3. Spicy gelified mango palet

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 250 g
    • Pearl of india > Etape (previous revision) > produits - 10 g
    • Gelatine leave - 4 g
    • Diced fruits - 130 g
    • Mango - 60 g
    • Papaya - 60 g

    Plunge the gelatine in cold water. Heat 1/3 of the fruit puree, and melt the gelatine in it.

    Add the rest of the puree, the diced fruits and the chopped orange sticks. Place in the refrigerator before casting the mixture.

     

    In this step

  4. Ladyfingers

    Ingredients

    • Egg white - 80 g
    • Egg yolk - 60 g
    • Caster sugar - 70 g
    • flour T45 - 70 g

    Whip the egg whites and stiffen them with the sugar. Incorporate the egg yolks and then the flour gradually. Arrange on parchment paper and cook in the oven for 10 -12 minutes at 200°C.

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