TEARDROP TROPICAL HAZELNUT
Hazelnut, passion fruit and mango single-serve dessert
Difficulty level
Hazelnut, passion fruit and mango single-serve dessert
Ingredients
| unsalted butter 82% fat - cold | g 150 |
| unrefined cane sugar | g 150 |
| FARINA DI NOCCIOLE | g 150 |
| all-purpose flour | g 150 |
| salt | g 1 |
Preparation
Mix the powders with the cold butter cutted in small dices until it forms a crumbly dough.
Spread over a tray and bake at 150°C for about 18 minutes.
Ingredients
| fresh full-fat milk (3,5% fat) | g 100 |
| liquid cream 35% fat | g 350 |
| caster sugar | g 350 |
| LILLY NEUTRO | g 20 |
| JOYPASTE NOCCIOLA PREMIUM | g 350 |
Preparation
Heat milk, cream, sugar, then add LILLY NEUTRO.
Add JOYPASTE NOCCIOLA PREMIUM and mix with a hand blender.
Ingredients
| liquid cream 35% fat | g 500 |
| passion fruit purée | g 150 |
| LILLY PASSION FRUIT | g 100 |
Preparation
Mix passion fruit purèe with LILLY PASSION FRUIT.
Add liquid cream and whisk in a planetary mixer.
Some of the cream will be used to fill the dessert, another part will have to be placed in the fridge and used for the decoration.
Ingredients
| FRUTTIDOR MANGO | g 200 |
| MIRROR NEUTRAL | g 20 |
Preparation
Mix FRUTTIDOR MANGO with MIRROR NEUTRAL.
Insert the hazelnut crumble in the teadrop base.
Fill the single portion with the hazelnut mousse and the passion fruit mousse.
Put in the blast chiller.
End with a generous amount of shiny mango filling. Spread a ring of cold passion fruit mousse on the edge of the dessert.
Decorate with DOBLA WHITE FLOWER and a piece of hazelnut crumble.
Pastry Chef
