BISCUIMIX CHOC |
500g |
water |
550g |
eggs |
300g |
FRUTTIDOR MANGO |
250g |
LILLY NEUTRO |
250g |
liquid cream 35% fat |
1000g |
PASTA AROMATIZZANTE MANGO |
50g |
MIRROR AMARENA |
qb |
CHOCOLATE BISCUIT
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
MANGO JELLY
Ingredients
Preparation
Miscelare acqua con LILLY NEUTRO.
Aggiungere FRUTTIDOR, miscelare e versare nello stampo di silicone per inserto.
Porre in congelatore fino a completo indurimento.
MANGO MOUSSE
Ingredients
Preparation
Whip all the ingredients at medium speed in a planetary mixer, until the mousse gains a well airy structure.
Final composition
Half-fill a silicone mould with the mango mousse.
Place the frozen tropical jelly.
Cover with some more mousse and close with a layer of biscuit.
Put int the blast chiller until completely frozen.
Unmould and coat with MIRROR AMARENA.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
