sugar |
ISOMALT |
glucose syrup |
liquid cream |
banana purée |
vanilla beans |
pectin |
softened butter |
mango purée |
water |
lime juice |
grated lime zest |
dextrose |
|
|
ARRIBA DARK 64% |
BURRO DI CACAO |
concentrated butter |
oil |
BANANA CARAMEL
Ingredients
sugar
300g
100g
glucose syrup
100g
liquid cream
350g
banana purée
350g
vanilla beans
10g
pectin
3g
softened butter
150g
Preparation
Caramelize the sugar and isomalt
Cook with cream, banana puree, glucose syrup and pectin, bring to the boil
Add the butter
cook again at 108°C
remove from the heat source
emulsify with blade mixer
cool and use
MANGO AND LIME GANACHE
Ingredients
mango purée
143g
water
26g
lime juice
10g
grated lime zest
5g
glucose syrup
153g
dextrose
38g
23g
358g
15g
concentrated butter
102g
oil
31g
Preparation
Combine water, mango puree, lime puree and lime zest.
Heat to 45°C and insert: glucose syrup, dextrose, sorbitol and mix to disperse correctly
Melt the chocolate at 35°C together with the cocoa butter and emulsify the two compounds
Add the softened anhydrous butter and emulsify
Finish with the oil, continuing to emulsify
Check that the final temperature is 30-32°C, place in the mold and leave to stabilize for 8 hours before closing the pralines
CHOCOLATE SHELL
Ingredients
Preparation
Precrystallize ARRIBA 64% chocolate at 30.5°C and create the shell
Final composition
Make a layer of banana caramel and then one of ganache
Allow to crystallize for at least 8 hours before closing.
