COCOA, RASPBERRY, MANGO AND PASSION FRUIT
WHITE CHOCOLATE MOUSSE
125gr White Azor
125gr Whole Milk
2gr Gelatin Sheets “Silver”
125gr Whipped Cream 35
1gr Vanilla Bean Tahitensis
Soak the gelatine leaves in cold water. Boil the milk with the vanilla pod.
Add the sheet of gelatine to the milk. Pour over the chocolate.
Emulsify this mixture with the turmix. Cool to 28ºC. Whip the cream to soft peaks and fold into the previous mixture.
CHOCOLATE BATH
250gr Piura Blanco Dark 74%
55gr Organic Cocoa Butter
Combine the chocolate and the cocoa butter and melt in the microwave. Unmold and with the help of a pastry fork, prick and pour over the chocolate. Leave to defrost in the refrigerator.
RASPBERRY MOUSSE
200gr Raspberry Fruit Puree
4gr Gelatin Sheets “Silver
23gr Egg White
38gr Sugar (Sucrose)
10gr Water
80gr Cream 35%
3gr Garrofin Gum
Soak the gelatine leaves in 2/3 of the puree. Heat to 40°C. Add the Gum Garrofin and the remaining puree. In a pan heat the sugar with the water to 118ºC.
Beat the egg whites and pour the sugar syrup over it. Involve the meringue in the puree.
Whip the cream to soft peaks and fold into the previous mixture.
MANGO AND PASSION FRUIT CREAM
3gr Gelatin Sheets “Silver”
80gr Egg yolk
50gr Whole Egg
86gr Sugar (Sucrose)
70gr Passionfruit Fruit Puree
40gr Mango Fruit Puree
100gr Butter 82%
Soak the gelatine leaves in cold water. Mix the eggs, yolks, sugar and puree and cook in a bain marie until 82ºC. Remove and add the gelatine leaves. Cool. Emulsify the mixture with the turmix and add the softened butter.
the softened butter. Pour into the desired mould and freeze.
MANGO JAM
188gr Mango Fruit Puree
29gr Liquid Glucose 42 DE
29gr Sugar (Sucrose)
3gr Pectin 325 NH 95
2gr Lemon Juice
Heat the puree with the glucose to 40ºC. Mix the sugar with the pectin and add to the previous mixture. Remove and add the lemon juice.
PIURA BLANCO DACQUOISE
10gr Type 55 Wheat Flour
28gr Almond Powder
33gr Caster Sugar
2gr Albumin
18gr Sugar (Sucrose)
47gr Egg White
25gr Piura Blanco Dark 74%
Preheat the oven to 180ºC. Mix the flour, almond flour and powdered sugar. Separately mix the albumin with the sugar. Beat the egg whites and add the albumin mixture little by little until it becomes stiff peaks. Add the dry mixture to the previous mixture. Chop the chocolate and fold into the mixture.
Bake in the oven for about 11-15 minutes.
MANGO GLAZE
200gr Mango Fruit Puree
75gr Water
10gr Lemon Juice
65gr Liquid Glucose 42 DE
5gr Pectin NH
65gr Sugar (Sucrose)
3gr Ice Cream Stabilizer
In a pan add the puree, water, lemon juice and glucose. Heat to 50°C.
Mix the pectin, sugar and stabilizer. Add to the previous mixture. Boil for 1 minute. Use at 32-33ºC.
COCOA, RASPBERRY, MANGO AND PASSION FRUIT
250gr Piura Blanco Dark 74%
Melt the chocolate and make small balls. Combine the first chocolate with the cocoa butter and melt in the microwave.
Melt the second chocolate and make small balls to resemble cocoa.
Place inside the white chocolate mousse mold and close. Place the raspberry mousse in the bottom of the mousse mold and let it solidify. Then put the jam and the cream. Close with the raspberry mousse and finally the dacquase.
Let it freeze well and glaze. Let it thaw in the cold. Place the cocoa on top.
