April Shower
- Level:
-
Difficult
Ocoa™ mousse
Used products: Ocoa™ mousse
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100 gcream
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100 gmilk
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40 gegg yolks
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10 gsugar
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450 gwhipping cream
Preparation: Ocoa™ mousse
Boil the cream and milk.
Pour the liquid into the yolk and sugar.
Cook to 83°C.
Pour the anglaise into the melted Ocoa™. Make an emulsion.
At 35°C-40°C fold in the whipping cream.
Pipe in 35 g mousse.
Used products: Ocoa™ mousse
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85 gmango puree
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15 glime juice
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1 ggelatin
Preparation: Ocoa™ mousse
Boil mango and fresh lime puree.
Remove from the heat.
Add in the gelatine
Add 10 g to each glass.
Place on 12 g of fresh mango cubes.
Mango and Lime Mousseline
Used products: Mango and Lime Mousseline
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100 gegg white
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135 gsugar
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60 gwater
Preparation: Mango and Lime Mousseline
Boil sugar and water to 121°C.
Make an Italian meringue.
Used products: Mango and Lime Mousseline
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37 glime juice
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212 gmango puree
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5 gchilli padi
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5 ggelatin
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150 gcream
Preparation: Mango and Lime Mousseline
Boil the mango and lime puree.
Add the chilli padi and infuse for 10 minutes.
Sieve to remove the chilli.
Cool down.
Incorporate the Italian meringue.
Fold in the whipping cream.
Pipe 35 g per glass.
Coconut Pannacotta
Used products: Coconut Pannacotta
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350 gcoconut milk
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4 leaf/leaveslemongrass
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150 gwhipping cream
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75 gsugar
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5 ggelatin
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10 gwater
Preparation: Coconut Pannacotta
Bruise the lemongrass.
Bring the coconut milk to a boil.
Infuse for 10 minutes.
Remove the lemongrass.
Cool the mixture.
Pour 15g on the last layer of the mousse.
Ocoa™ Brown Sugar Sponge
Used products: Ocoa™ Brown Sugar Sponge
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100 gbrown sugar
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40 gtrimoline
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110 gT45 flour
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4 gbaking powder
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130 gwhole egg(s)
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130 gclarified butter
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20 ggrated coconut
Preparation: Ocoa™ Brown Sugar Sponge
Put all the dry ingredients together.
Add the eggs and the clarified butter.
Add the grated chocolate.
Pour into a 18 x 28cm rectangle frame.
Bake at 165°C
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