Vanilla mango hot & cold

Ricetta

Created by

Luc Debove -

Hazelnut crumble

ingredienti	preparazione
30g zucchero di canna 30g burro 30g farina 30g polvere di nocciole	Mix with flat whisk. Once homogeneous, sieve mixture.
30g nocciole tritate	Add to mixture..
Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

ingredienti	preparazione
300g Mango	Peel off and cut 8 mm dices. Keep for presentation.

Vanilla soft cream

ingredienti	preparazione
250g latte 50g tuorli d'uovo 30g crema in polvere 75g zucchero semolato 1baccello(i) vaniglia	Make a crème patissière.
60g massa gelatinosa	Add once melted.
400g panna montata soffice	Add.
Put in piping bag.

Hot chocolate sauce

ingredienti	preparazione
200g latte 100g panna	Mix and heat up.
200g Cacao Barry Guayaquil al cioccolato fondente extra amaro di copertura 64% (CHD-P64EXBG-126)	Melt and add.
80g Callebaut® Pralina Di Mandorle E Nocciole (PRAMANO-T14)	Add.
Blend and keep hot.

Mango jelly

ingredienti	preparazione
200g purea di mango	Heat until 50°C
35g zucchero semolato 7g fecola di patate	Add. Bring to a boil.
30g massa gelatinosa	Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.

Used products

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Mona Lisa