unsalted butter 82% fat |
unrefined cane sugar |
FARINA DI NOCCIOLE |
all-purpose flour |
salt |
fresh full-fat milk (3,5% fat) |
liquid cream 35% fat |
caster sugar |
LILLY NEUTRO |
JOYPASTE NOCCIOLA PREMIUM |
passion fruit purée |
LILLY PASSION FRUIT |
FRUTTIDOR MANGO |
MIRROR NEUTRAL |
HAZELNUT CRUMBLE
Ingredients
unsalted butter 82% fat
150g
unrefined cane sugar
150g
150g
all-purpose flour
150g
salt
1g
Preparation
Mix the powders with the cold butter cutted in small dices until it forms a crumbly dough.
Spread over a tray and bake at 150°C for about 18 minutes.
HAZELNUT CREAM
Ingredients
fresh full-fat milk (3,5% fat)
100g
liquid cream 35% fat
350g
caster sugar
350g
20g
Preparation
Heat milk, cream, sugar, then add LILLY NEUTRO.
Add JOYPASTE NOCCIOLA PREMIUM and mix with a hand blender.
PASSION FRUIT MOUSSE
Ingredients
Preparation
Mix passion fruit purèe with LILLY PASSION FRUIT.
Add liquid cream and whisk in a planetary mixer.
Some of the cream will be used to fill the dessert, another part will have to be placed in the fridge and used for the decoration.
MANGO SHINY FILLING
Ingredients
FRUTTIDOR MANGO
200g
20g
Preparation
Mix FRUTTIDOR MANGO with MIRROR NEUTRAL.
Final composition
Insert the hazelnut crumble in the teadrop base.
Fill the single portion with the hazelnut mousse and the passion fruit mousse.
Put in the blast chiller.
End with a generous amount of shiny mango filling. Spread a ring of cold passion fruit mousse on the edge of the dessert.
Decorate with DOBLA WHITE FLOWER and a piece of hazelnut crumble.
