BISCUIMIX CHOC |
acqua |
uova |
FRUTTIDOR MANGO |
LILLY NEUTRO |
panna 35% m.g. |
PASTA AROMATIZZANTE MANGO |
MIRROR AMARENA |
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.
