Vanilla mango hot & cold

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