Tropical nitro-dots
Pastry recipe
-
Papaya nitro-dots
Ingredients
- Frozen fruit purée, sugar added : Papaya - 180g
Defrost puree and set aside
In this step
Frozen fruit purées -
Pineapple nitro-dots
Ingredients
- Frozen fruit purée 100% : Pineapple - 180g
- Xantan gum - 0.1g
Defrost puree
Place all ingredients in a measuring jug and blend.
In this step
Frozen fruit purées -
Lemongrass nitro-dots
Ingredients
- Frozen speciality : Lemongrass - 180g
- Sugar - 30g
- Xantan gum - 0.1g
Defrost puree
Place all ingredients in a measuring jug and blend.
In this step
Frozen fruit purées -
For the nitro-dots
Fill a Caviar-box with one of the three mixtures and place the dots at a time on the Teppan.
Wait until frozen and remove them with a spatula.
Set aside in the freezer at -18°C.
Repeat with other flavors until enough dots have been made.
Mix with litchi, mango, coconut, pomegrenate, kalamansi and banana nitro-dots.
Serve in K-Lippo cones.
