MINI CYLINDER - WHITE TROPICAL
Coconut, raspberry and mango single-serve dessert
Difficulty level
Coconut, raspberry and mango single-serve dessert
Ingredients
| GRANCOCCO | g 100 |
| caster sugar | g 110 |
| eggs | g 110 |
| fresh full-fat milk (3,5% fat) | g 24 |
Preparation
Mix all the ingredients and let the mixture rest for a night.
Spread it over a 40x60 cm baking tray and bake it for 10-12 minutes at 170°C.
Ingredients
| FRUTTIDOR LAMPONE | g 500 |
| LILLY NEUTRO | g 75 |
| water | g 75 |
Preparation
Use a whisk to mix LILLY NEUTRO and water, then add FRUTTIDOR LAMPONE.
Ingredients
| fresh full-fat milk (3,5% fat) | g 25 |
| liquid cream 35% fat - (1) | g 125 |
| GLUCOSIO | g 5 |
| LILLY NEUTRO | g 18 |
| SINFONIA CIOCCOLATO BIANCO | g 150 |
| BURRO DI CACAO | g 10 |
| liquid cream 35% fat - (2) | g 75 |
Preparation
Bring to a boil cream (1), milk and GLUCOSIO. Add LILLY NEUTRO and mix.
Add SINFONIA NOCCIOLATO BIANCO, BURRO DI CACAO and mix.
Add slowly the cold cream (2) and mix.
Let the mixture rest for a few hours.
Ingredients
| base cream | g 400 |
| raspberries purée | g 240 |
Preparation
Mix the raspberry puree with the base cream previously prepared.
Emulsify the mixture using a hand blender.
Ingredients
| FRUTTIDOR MANGO | g 300 |
| MIRROR NEUTRAL | g 30 |
Preparation
Mix FRUTTIDOR MANGO and MIRROR NEUTRAL.
Fill the Mini cylinder white/dark speckled DOBLA cod. 18108 with equal layers of coconut biscuit, raspberry jelly, raspberry cream and lastly mango filling.
Decorate with CURVY SPOT GREEN DOBLA cod. 77364.
Pastry Chef
