Mango

I. COMPOSITION

• Vanilla Biscuit
• Exotic Coulis
• Mango Cream
• Light Mango Mousse
• Neutral Glaze

II. VANILLA BISCUIT (FOR 1 PLATE 40×60 CM)

• 375 g Eggs
• 300 g Sugar
• 330 g Flour
• 12 g Baking Powder
• 1 pc Vanilla Bean
• 270 g Butter

PROCESS

1. Mix slowly with whisk eggs and sugar, add the powders, and finish with hot liquid butter.
2. Spread out 1250g per plate 40×60 cm and bake 8 min at 190°C.

III. EXCOTIC COULIS

• 50 g Passion Fruit Puree
• 25 g Inverted sugar
• 50 g Fish Gelatin Mass (1/5)
• 450 g Mango Puree

PROCESS

1. Warm up the passion puree, inverted sugar and add gelatin.
2. Mix with mango puree and pour on biscuit into cutter, freeze.

IV. MANGO CREAM

• 100 g Passion Fruit Puree
• 50 g Fish Gelatin Mass (1/5)
• 350 g Obsession 30 Belgian white chocolate
• 170 g Butter
• 350 g Mango Puree

PROCESS

1. Warm up Passion puree with gelatin mass, and pour on chocolate.
2. Mix with butter and add at the end the mango puree.
3. Pour into silicon mold and place frozen insert of biscuit and coulis on top.
4. Freeze.

V. LIGHT MANGO MOUSSE

• 350 g Mango Puree
• 20 g Passion Fruit Puree
• 25 g Fish Gelatin Mass (1/5)
• 225 g Obsession 30 Belgian white chocolate
• 500 g Whipped Cream 35%

PROCESS

1. Warm up purees and gelatin mass, and pour on chocolate to make an emulsion.
2. At 35°C mix delicately with whipped cream.

VI. NEUTRAL GLAZE

• 200 g Hot Concentrate Glaze Neutral
• 300 g Water
• 1000 g Mirror Glaze Neutral

PROCESS

1. Boil hot gel and water and mix with mirror glaze.
2. Use at 35/40°C.
3. Spray the cake with color spray before glazing.

VII. MONTAGE

• Fill half of the silicon mold with mousse, place the frozen insert, and freeze.
• Remove from the mold, spray the colors like a real mango, and glaze with neutral glaze.
• Decorate with a small element made from modeling chocolate colored in green, and stick a sticker made of white modeling chocolate on the glaze to be like a real sticker.