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RING GREEN

Pistachio, mango and apricot single-serve

Difficulty level

Ingredients

ALICE'S CAKE g 500
pistachio flour g 50
sunflower oil g 200
water g 210
JOYPASTE PISTACCHIO PRIME g 40

Preparation

Mix all the ingredients in a planetary mixer with paddle for 5 minutes.
Pour in the molds and bake at 170°C.

Ingredients

liquid cream 35% fat g 500
LILLY MANGO g 100
Mango purée g 150
water g 50

Preparation

Mix together mango purée, LILLY MANGO and water in a planetary mixer.
Add cream and continue mixing until a semi-whipped consistency.

Ingredients

MIRROR NEUTRAL g 200
mango purée g 50

Preparation

Using a hand blender, mix all the ingredients.
Heat the glaze lightly before using it.

Ingredients

FRUTTIDOR ALBICOCCA To Taste
Final composition

-Cut the pistachio biscuit the same diameter as the DROP GREEN and place it in the bottom of the DROP GREEN.
-Fill with 1 cm of mango mousse.
-Spread a thin layer of mango glaze.
-Finish the fillig with a layer of FRUTTIDOR ALBICOCCA.
-Decorate with Daisy XL 78324 DOBLA.

Oriol Portabella
Oriol Portabella

Pastry Chef

Recipe created for you by Oriol Portabella