Mango Noix De Coco Earl Grey - Puratos

Ingredients

Working Method

Cake Base

Mix all ingredients together except egg white and sugar.
Whip sugar and egg white until soft peak.
Then fold the meringue into the batter.
Bake at 200^°C top and 180°C bottom for around 11-13mins.

Earl Grey Cream Brulee

Mix egg yolk and sugar.
Boil the whipping cream and milk, add in the earl grey tea leaves, and let it infuse for 20 mins.
Remove the earl grey tea leaves and bring to boil, pour into the yolk mixture.
Bake at 150°C for around 20-25mins

Lemon Speculoos

Melt the Belcolade Lait Selection CT and Cocoa Butter to about 40°C-45°C.
Mix the speculoos and lemon powder and then mix into Belcolade Lait Selection CT.

Coconut Mango Cream

Soak the gelatine and water for 5mins.
Semi whip the whipping cream.
Mix egg yolk and sugar together.
Bring mango, and coconut puree to boil; pour into the yolk mixture, add in gelatine mass.
Cool the mixture until around 25°C to 27°C. Incorporate with whipping cream.

Chocolate Spray

Heat up all the ingredients together until chocolate is fully melted.

Miroir Glaze

Warm all ingredients until around 40°C to 45°C.

About this recipe

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