500 g sudachi puree
500 g Les vergers Boiron mango puree
375 g eggs
300 g egg yolks
300 g sugar
375 g Professional Candia incorporation butter
90 g gelatin mass
50 g Cointreau® 60%
Step
Heat puree with eggs, egg yolks and sugar to 83°C. Add gelatin
mass. Mix and let cool to 38°C before adding Cointreau®.
Incorporate butter (at room temperature) and mix with a hand
blender. Spread in 3-cm diameter round moulds and freeze.
2. MANGO JELLY
Ingredients
225 g Les vergers Boiron mango puree
40 g Les vergers Boiron lime puree
25 g inverted sugar
8 g topping NH pectin
40 g sugar
Step
Heat purees with inverted sugar. Mix pectin with sugar and add
to the hot mixture. Boil and cook for a minimum of 2 minutes.
Pour into «Swirl» Silikomart® molds with a diameter of 4 cm
and freeze.
3. CHOCOLATE SPONGE
Ingredients
140 g almond powder
140 g sugar (1)
140 g eggs
43 g egg yolk
174 g egg whites
107 g sugar (2)
57 g flour
50 g Callebaut cocoa powder 22/24%
Step
Mix almond powder with sugar (1), eggs and egg yolks until to
obtain a foamy mixture. Beat egg whites with sugar (2). Stir into
the previous mixture, then add the flour and cocoa powder,
sifted together. Pour 830 g of sponge onto a baking sheet and
cook in the oven to 210°C for 7 minutes. Let cool before cutting
into circles with a diameter of 4 cm.
4. PASTRY CREAM
Ingredients
500 g milk
50 g egg
40 g cream powder
125 g sugar
Step
Boil milk and sugar. Mix cream powder and egg. Pour the
boiling milk, mix well and boil again.
5. CHOCOLATE MOUSSE
Ingredients
625 g pastry cream
560 g Callebaut chocolate 70%
860 g cream 40% fat
Step
Pour the pastry cream onto the dark chocolate and mix to obtain
a smooth emulsion. Incorporate the whipped cream to the
preparation. Use immediately in «Stone» Silikomart® moulds
(7 cm). Place gently the frozen inserts in mousse. Close with
chocolate sponge. Freeze.
6. CRISPY PRALINE
Ingredients
350 g Callebaut hazelnut praline Pra-Clas
150 g Callebaut 823 milk chocolate 34%
300 g Barry feuilletine
Step
Melt milk chocolate then mix with the praline. Add feuilletine.
Spread the preparation between two baking sheets (3 mm). Cut
in circles with a diameter of 3 cm. With a little chocolate mousse,
stick the crispy circles on the cut chocolate sponge.
7. DARK GLAZE
Ingredients
300 g sugar
300 g glucose
150 g water
200 g sweetened condensed milk
140 g gelatin mass
300 g Calletabut chocolate 70%
Dark food colouring
Step
Boil water, sugar and glucose. Add gelatin mass and condensed
milk, then dark chocolate. Incorporate gently dark colouring
using a hand blender. Store in refrigerator for a minimum of
24 hours. Use to 35°C.
