Vanilla mango hot & cold

Hazelnut crumble

Zutaten Zubereitung
  • 30g
    brauner Zucker
  • 30g
    Butter
  • 30g
    Mehl
  • 30g
    Haselnusspulver

Mix with flat whisk.
Once homogeneous, sieve mixture.

  • 30g
    gehackte Haselnüsse

Add to mixture..

Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

Zutaten Zubereitung
  • 300g
    Mango

Peel off and cut 8 mm dices.
Keep for presentation.

Vanilla soft cream

Zutaten Zubereitung
  • 250g
    Milch
  • 50g
    Eigelb
  • 30g
    Sahnepulver
  • 75g
    Streuzucker
  • 1Hülse(n)
    Vanille

Make a crème patissière.

  • 60g
    Gelatinemasse

Add once melted.

  • 400g
    weiche Schlagsahne

Add.

Put in piping bag.

Hot chocolate sauce

Zutaten Zubereitung
  • 200g
    Milch
  • 100g
    Sahne

Mix and heat up.

  • 200g
    Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)

Melt and add.

  • 80g
    Callebaut® Mandel- und Haselnusspraline (PRAMANO-T14)

Add.

Blend and keep hot.

Mango jelly

Zutaten Zubereitung
  • 200g
    Mango Puree

Heat until 50°C

  • 35g
    Streuzucker
  • 7g
    Kartoffelstärke

Add. Bring to a boil.

  • 30g
    Gelatinemasse

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.

Used products