IRCA GENOISE |
uova intere |
LEVOSUCROL |
panna 35% m.g. |
LILLY PASSION FRUIT |
acqua |
PASTA AROMATIZZANTE MANGO |
FRUTTIDOR TROPICAL |
TROPICAL GENOISE
Ingredients
Preparation
Whip together genoise, eggs, and trimoline in a planetary mixer with a whisk attachment for 10 minutes.
Spread onto a parchement lined sheet tray about 5mm thick and bake for 6-8 min at 210°C.
Allow cake to cool.
MANGO AND PASSION FRUIT MOUSSE
Ingredients
Preparation
In a planetary mixer whisk together cream, LILLY, and water until soft peaks form.
Add JOYPASTE PASTRY MANGO and mix for an additional 30 seconds on medium speed.
Final composition
Place a circle of genoise in the bottom of the DOBLA CUPCAKE POLKA DOTS, place 10g of FRUTTIDOR TROPICAL in the middle on top of the cake and sprinkle a ring of CRUNCHY BEADS WHITE around the compote.
Fill up with mango passionfruit mousse.
Garnish with drops of MIRROR TROPICAL and finish with DOBLA ROSE PETAL PINK.
