Pearl of india
Pastry recipe
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Composition
Spicy mango cream
Spicy gelified mango palet
Ladyfingers
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Spicy mango cream
Ingredients
- Gelatine (sheet) - 8g
- Italian meringue - 80g
- Caster sugar - 150g
- Egg white - 75g
- Mineral water - 60g
- Natural yogurt - 120g
Total weight: 708 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.
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Spicy gelified mango palet
Ingredients
- Gelatine (sheet) - 4g
- Diced fruits - 130g
- Mango - 60g
- Papaya - 60g
- orange semi-candied jelly - 10g
Total weight: 514 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.
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Ladyfingers
Ingredients
- Egg white - 80g
- Egg yolk - 60g
- Caster sugar - 70g
- Flour T45 - 70g
Total weight: 280 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.
