Mango Passion Vanilla (Print Version)
# Ingredients:
01 -
2 eggs.
02 -
65 g of sugar (sponge cake).
03 -
65 g of all-purpose flour.
04 -
25 g of almond powder.
05 -
68 g of almond praline.
06 -
10 g of white chocolate (crispy layer).
07 -
Quarter of a vanilla pod.
08 -
40 g of crushed gavottes.
09 -
1 g of sea salt flakes.
10 -
20 g of toasted chopped almonds.
11 -
75 g of mango pulp.
12 -
200 g of diced pineapple.
13 -
2 g of fresh ginger.
14 -
26 g of light brown sugar.
15 -
Zest from one lime.
16 -
1.2 g of agar-agar.
17 -
1.5 g of NH pectin.
18 -
2 g of gelatine (for filling).
19 -
170 g of milk.
20 -
2 g of vanilla (for mousse).
21 -
50 g of egg yolks.
22 -
30 g of sugar (for mousse).
23 -
3 g of gelatine (for mousse).
24 -
100 g of white chocolate (for mousse).
25 -
240 g of whipped cream.
26 -
250 g of exotic fruit pulp.
27 -
50 g of lemon pulp.
28 -
75 g of glucose syrup.
29 -
100 g of sugar (for glaze).
30 -
5 g of NH pectin (for glaze).
31 -
5 g of gelatine (for glaze).
32 -
100 g of neutral glaze.
# Instructions:
01 -
Whisk eggs and sugar over a bain-marie to a max of 50°C. Gently fold in sifted flour and almond powder. Spread onto a 40x30 cm baking sheet. Bake for 8 minutes at 175°C. Cut out a base measuring 7x29.5 cm.
02 -
Melt white chocolate, then mix in vanilla and praline. Stir in crushed gavottes, sea salt, and almonds. Spread evenly on the sponge base.
03 -
Cook together mango pulp, pineapple, ginger, brown sugar, and lime zest for 2 minutes. Add gelatine and setting agents. Pour into the mini mold and freeze until firm.
04 -
Heat milk, vanilla, egg yolks, and sugar to 85°C. Stir in gelatine, then pour the mixture over white chocolate. Let it cool to 23°C, then gently fold in whipped cream.
05 -
Warm fruit pulps to 40°C. Stir in pectin mixed with sugar, then bring to a boil. Add gelatine and neutral glaze. Blend until smooth and chill to 30°C.
06 -
Line the mold with an acetate sheet. Pour in mousse, place the frozen filling in the center, and cover it with the sponge and crispy layer. Freeze for at least 6 hours. Unmold and coat with glaze.
# Notes:
01 -
Use a 30 cm yule log mold (ref 3206.30) and a small insert mold (ref 3206.04).
02 -
Make sure to freeze the dessert before glazing for the best result.
03 -
The glaze should be exactly 30°C for a smooth finish.