Coco Havana - Puratos

Ingredients

Working Method

Base

Mix all ingredients on medium speed for 1-2 mins.
Baked 180°C about 15 mins.

Coconut Bavarois

Soak gelatin mass and water for 10 mins.
Cook the coconut puree, milk, sugar and egg yolk until 82°C, then add in Cremyvit Classic.
Add gelatin mass into mixture.
Incorporate whipping cream into it.

Mango Lime Mousse

Semi-whip the cream.
Mix Cremfil Classic Mango and lime together then fold into mixture.

Mango Compote

Marinated the fresh mango cube and lime together for 3 mins.

About this recipe

Complexity level:

Tegral Satin Moist Cake Chocolate is a full proof and easy way of creating extraordinary celebration and layer cake.

Cremyvit Classic, is a range of deliciously smooth and creamy custard cream.

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