DESSERT MARACUJA, MANGO AND CHOCOLATE
BASE CRUNCHY CHOCOLATE PIURA BLANCO MILK 48%
150gr Piura Blanco Milk 48%
2gr Cocoa Butter
75gr Paillete Feuilletine
Melt the chocolate together with the cocoa butter.
Add the feuilletine.
Place in the bottom of the mold.
Refrigerate.
WHITE CHOCOLATE CREAM AND GREEK YOGURT
234gr Cream 35%
5gr Gelatin Sheets “Silver”
320gr White Azor
277gr Greek Yogurt
Soak the gelatine in cold water and drain.
Bring the cream to the boil in a pan. Dissolve the gelatine.
Add the chocolate and the cream and let it melt.
Fold in the Greek yogurt.
Cool in the refrigerator for 12 hours.
PASSION FRUIT CREAM
30gr Cane Sugar
3gr Ice Cream Stabilizer
45gr Egg yolk
70gr Coconut Oil
150gr Passionfruit Puree
195gr Water
8gr Pectin NH
In a bowl mix the pectin with the cane sugar and stabilizer.
In a pan heat the water with the passion fruit puree and the egg yolks to 40ºC.
Gradually add the previous mixture with a whisk.
Bake at 85ºC.
Let it cool down to 35ºC and emulsify with the coconut oil.
Pour into silicone molds and freeze.
PASSION FRUIT AND MANGO GLAZE
130gr Liquid Glucose 42 DE
9gr Pectin NH
130gr Cane Sugar
5gr Ice Cream Stabilizer
330gr Mango Fruit Puree
240gr Passion Fruit Puree
80gr Water
In a bowl mix the sugar with the sorbet stabilizer and the pectin.
In a pan heat the fruit puree with the water and the glucose to 50°C.
Gradually add the powders and mix with a whisk.
Boil for 1 minute.
Cool in the refrigerator at 4ºC for at least 4 hours.
Glaze at 40ºC.
MANGO COMPOTE
150gr Mango
93gr Cane Sugar
2gr Pectin NH
180gr Mango Fruit Puree
Mix the pectin with the sugar.
In a pan heat the puree to 40ºC and add the previous mixture.
Add the mango cut into large cubes.
Boil for 1 minute.
Cool.
DESSERT: PASSION FRUIT, MANGO AND CHOCOLATE
1gr Mint
2gr White Velvet Dye
Assembly:
Place the feuilletine crunchy on the bottom of the mold.
Pour the chocolate cream and yogurt over the crunchy crust.
Freeze. Paint with white velvet spray.
Place the cream on top of the dessert and open a concavity and
place mango compote.
Alternate with the mango cubes.
In the center place the passion fruit cream glaze.
Decorate with small mint leaves.
