50 g unsalted butter
50 g brown sugar
1 g sea salt flake
50 g almond powder
42 g cake flour
Step
Mix well all the ingredients into crumble. Spread the mixture
onto a baking paper on a baking sheet. Bake at 165°C until
golden brown color.
2. ALMOND CRUST FOR TART
Ingredients
180 g almond crumble
53 g melted butter
Step
Cool down the almond crumble and mix well with melted
butter and line in the tart ring with a diameter of 18 cm. Keep in
chiller to set. After set, apply thin layer of white chocolate to
prevent soggy.
3. MANGO MIXTURE
Ingredients
200 g Australian mango
0.5 g sea salt flake
1 vanilla pod
1 lime zest and juice
1 fresh passion fruit
10 g The Botanist® gin 60% vol.
1 g gelatin powder
6 g water
Step
Cut the mango into small cubes. Mix well with all the
ingredients and place into crust tart.
4. PASSION FRUIT GELEE
Ingredients
40 g puree passion fruit
13 g sugar
2 g gelatin powder
10 g cold water
Step
Warm up the puree with sugar and add in the gelatine which
have already softened in cold water and drained. Pour into
rings: ø 2.5 cm = 3 pieces, ø 3 cm = 1 piece, ø 4 cm = 1 piece,
ø 4.5 cm = 1 piece and freeze for 20 minutes.
Place the gelee pieces on the ring with a diameter of 14 cm.
5. CREAM CHEESE MOUSSE
Ingredients
108 g cream cheese
6 g icing sugar
200 g whipped cream
3 g gelatin powder
18 g water
1 lime zest
10 g The Botanist® gin 60% vol.
Step
Beat the cream cheese with icing sugar till soft. Add in lime
zest, The Botanist® gin and a small part of whipped cream, beat
till smooth. Add in gelatine which have already softened in
cold water and drained, followed by whipped cream. Pour into
gelee pieces. Freeze for 40 minutes. Unmould and glaze with
neutral glaze.
6. CREAM CHEESE CHANTILLY
Ingredients
20 g cream cheese
15 g icing sugar
1 lime juice
120 g whipping cream
5 g The Botanist® gin 60% vol.
Step
Mix all the ingredients and whip till soft peak.
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Decorate with the cream cheese chantilly and lime zest.
