Vanilla mango hot & cold

Receita

Hazelnut crumble

ingredientes	preparo
30g açúcar mascavado 30g manteiga 30g farinha 30g avelã em pó	Mix with flat whisk. Once homogeneous, sieve mixture.
30g avelãs picadas	Add to mixture..
Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

ingredientes	preparo
300g manga	Peel off and cut 8 mm dices. Keep for presentation.

Vanilla soft cream

ingredientes	preparo
250g leite 50g gemas de ovo 30g creme em pó 75g açúcar refinado 1cápsula(s) baunilha	Make a crème patissière.
60g massa de gelatina	Add once melted.
400g chantilly suave	Add.
Put in piping bag.

Hot chocolate sauce

ingredientes	preparo
200g leite 100g creme	Mix and heat up.
200g Cacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)	Melt and add.
80g Praliné de Amêndoa e Avelã Callebaut® (PRAMANO-T14)	Add.
Blend and keep hot.

Mango jelly

ingredientes	preparo
200g purê de manga	Heat until 50°C
35g açúcar refinado 7g fécula de batata	Add. Bring to a boil.
30g massa de gelatina	Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.

Used products

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