Preparation
Ingredients
Recipe
Download pdf (4kB)Hazelnut microwaves sponge
Egg whites 200g
HAZELNUT PRALINÉ 50% 280g
Mix both ingredients with hand blender. Pour into a siphon and charge with 2 gas cartouches. Let rest 2 hours. Then prepare plastic glasses perforated in the base and fill 30g of sponge mixture. Heat up 40 seconds, full power in the microwaves. Cut the amount of sponge needed per flowerpot (7g)
Fruttidor mango IRCA
Spoon the Fruttidor mango over the top of the sponge (15g).
Passion fruit mousse
Cherry puree 400g
LILLY NEUTRO 100g
Cream 35% 500g
Heat up at 50ºc half of the puree with the Lilly neutro to dissolve well. Pour the remaining puree. At 30ºC, fold in the whipped cream. Mold (20g) and refrigerate
Seed mixture
(Flax, sunflower, pumpkin, sesame, Goji berries)
Cover the top of the flowerpot with a thin layer (5g).
Assembling & Decoration EASTER
After covering the top with the crumble, decorate with a small piece of hazelnut sponge, a cube of fresh mango, natural flower and DOBLA decoration selection.
