Preparation
Ingredients
MANGO CREAM
Mango puree 250g
Egg yolks 75g
Whole eggs 92g
Granulated sugar 62g
Butter 120g
Gelatin mass 22g
Mango puree 250g
Egg yolks 75g
Whole eggs 92g
Granulated sugar 62g
Butter 120g
Gelatin mass 22g
Recipe
Download pdf (4kB)IRCA DELICRISP TROPICAL
Spread the Delicrisp Tropical in the bottom of the chocolate shell.
IRCA MANGO FRUTTIDOR
Scoop on top of the supreme.
MANGO CREAM
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. Let set up the consistency into the refrigerator. Fill the tartlet to the top and refrigerate.
IRCA MIRROR GLAZE
Glaze the top.
MANGO “PARISIENNE”
With the fresh mango, using the “Parisienne” spoon, cut small ball, glaze and decorate.