Vanilla mango hot & cold

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