Preparation
Ingredients
IRCA DELICRISP TROPICAL 10g
IRCA TOFFEE D´OR CARAMEL
Toffee d’or caramel 100g
Orange concentrate 10g
MINT JELLY
Mint leaves 15g
Water 125g
Granulated sugar 7g
Neutral glaze 200g
Gelatin mass 10g
MANGO CREAM Orange blossom water
Mango puree 250g
Egg yolks 75g
Whole eggs 92g
Granulated sugar 62g
Butter 120g
Gelatin mass 22g
Orange blossom water 1g
IRCA MIRROR GLAZE
IRCA MIRROR GLAZE 6g
MANGO “PARISIENNE”
for top decoration
Recipe
Download pdf (4kB)DELICRISP TROPICAL
Spread the Delicrisp Tropical in the bottom of the Dobla chocolate tartelette cup.
TOFFEE D´OR CARAMEL
Mix the orange concentrate with the toffee d’or.
MINT JELLY
Place the mint leaves into the water, sugar and bring to a boil. Let infuse 10 minutes and strain.
Add the melted gelatin mass, the neutral glaze and blend. Let set up in the refrigerator.
MANGO CREAM Orange blossom water
Mix egg yolks, whole eggs and sugar with the puree. Heat up to 85ºC, add the hydrated gelatin leaves and cool down to 38ºC. Add the tempered butter with hand blender and orange blossom water. Let set up the consistency into the refrigerator. Fill the tartlet to the top and refrigerate.
MIRROR GLAZE
Mix small quantity of poppy seed into the mirror glaze.
MANGO “PARISIENNE”
With the fresh mango, using the “Parisienne” spoon, cut small ball and reserve for decorating the top of the tartlet.
FINISHING
Glaze with some mirror glaze with poppyseeds and decorate with the mango Parisienne, Dobla Curvy leave green and white chocolate spots.
