RING GREEN
Pistachio, mango and apricot single-serve
Difficulty level
Pistachio, mango and apricot single-serve
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 |
-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.
Pastry Chef
