MANGO PILL
MOUSSE CAKE WITH TROPICAL FLAVOUR
Difficulty level
MOUSSE CAKE WITH TROPICAL FLAVOUR
Ingredients
| BISCUIMIX CHOC | g 500 |
| water | g 300 |
| eggs | g 300 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
Ingredients
| FRUTTIDOR MANGO - at room temperature | g 250 |
| LILLY NEUTRO | g 50 |
| water - heated to 40°C | g 50 |
Preparation
Miscelare acqua con LILLY NEUTRO.
Aggiungere FRUTTIDOR, miscelare e versare nello stampo di silicone per inserto.
Porre in congelatore fino a completo indurimento.
Ingredients
| liquid cream 35% fat | g 1000 |
| LILLY NEUTRO | g 200 |
| water | g 200 |
| PASTA AROMATIZZANTE MANGO | g 50 |
Preparation
Whip all the ingredients at medium speed in a planetary mixer, until the mousse gains a well airy structure.
Ingredients
| MIRROR AMARENA - heated to 45°C | To Taste |
Half-fill a silicone mould with the mango mousse.
Place the frozen tropical jelly.
Cover with some more mousse and close with a layer of biscuit.
Put int the blast chiller until completely frozen.
Unmould and coat with MIRROR AMARENA.
Chef Executive, Pastry Chef and Chocolatier
