Thriving Nature
- Level:
-
Difficult
- Makes:
-
10 portions
Exotic mango and passion compote with tofu coconut cream on rich chocolate cookie, topped with lemony mint foam.
Flourless sponge
Used products: Flourless sponge
Preparation: Flourless sponge
Mix
Used products: Flourless sponge
-
51 gegg white
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28 gdemerara sugar
Preparation: Flourless sponge
Meringue
Used products: Flourless sponge
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34 gEgg yolk
Preparation: Flourless sponge
Add
Mix EXCELLENCE 55% and butter together
Add egg yolk gently.
Finally whip the egg white and sugar and fold it in above mixture
Line the tray and steam bake for 20 min +/-
Chocolate mint ganache
Used products: Chocolate mint ganache
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30 gmint leaves
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75 gsoya milk
Preparation: Chocolate mint ganache
Boil
Used products: Chocolate mint ganache
Preparation: Chocolate mint ganache
Mix
Boil milk and infused the mint.
Finally add the ALUNGA 41% and blend it well.
Mango passion coulis
Used products: Mango passion coulis
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50 gmango puree
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15 gpassion fruit puree
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0.1 gGuar Gum
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15 gMaple syrup
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15 gpassion juice
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70 gMango
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5 gFresh mint chopped
Preparation: Mango passion coulis
Boil
Mix all together and blend it well and store it container in chiller.
Mint foam
Used products: Mint foam
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100 mlwater
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5 gFresh mint
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20 gMaple syrup
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1 gsucro
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10 glemon juice
Preparation: Mint foam
Mix
Mix it all together and store it in container
Chocolate cookie
Used products: Chocolate cookie
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45 galmond ground
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41 gflour
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45 gpowdered sugar
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0.2 gsalt
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45 gcold butter
Preparation: Chocolate cookie
Mix
Combine all ingredients then add ice cold butter and sheet it between 2 silpat and cut it 65 mm and bake it 160 degree for 8 min.
Tofu
Used products: Tofu
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69 gcoconut puree
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43 mlwater
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17 gMaple syrup
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0.15 gsalt
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1 gagar agar
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0.5 gCitric acid
Preparation: Tofu
Blend
Used products: Tofu
-
50 gsilken tofu
Preparation: Tofu
Add cold
Combine all the ingredients together in thermo mix and once cold add tofu and blend it well.
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