Lime
shortbread biscuit
ingredients :
- 500 g Flour T45
- 10 g Salt
- 350 g Sugar
- 6 g Sicoly® lime zest vermicelli
- 50 g Baking powder
- 150 g Egg yolks
- 325 g Butter
process :
Mix together all ingredients (not for too long or too high-speed), then cut out circles of 14 cm diam. Bake in the oven at 160°C for 20 minutes.
Milk chocolate and lime
cream
ingredients :
- 190 g Single cream
- 35 g Sugar
- 3 g Gelatine
- 3 g Sicoly® lime zest vermicelli
- 55 g Egg yolks
- 114 g Couverture milk chocolate
- 18 g Water
process :
Heat the cream. Mix together sugar and egg yolks, add the zest and pour onto the hot cream. Cook at 85°C then pour onto the chocolate and mix together. Pour into 8cm diam. half-spheres, allowing 120 g per half-sphere.
Mango and passion fruit
caramel
ingredients :
- 260 g Sugar
- 155 g Cream
- 300 g Sicoly® sweetened mango purée
- 320 g Butter
- 500 g Glucose
- 500 g Sicoly® sweetened passion fruit purée
- 4 g Sea salt flakes
process :
Make a caramel and deglaze with the cream and the SICOLY® passion fruit and mango purees, then reheat to 106°C. Pour over the sea salt flakes. When the caramel reaches 35°C, add the butter, mix together and place between two flourless chocolate sponge discs.
Raspberry
mousse
ingredients :
- 250 g Sicoly® sweetened raspberry purée
- 175 g Italian meringue
- 48 g Water
- 8 g Gelatine
- 250 g Whipped cream
process :
Gently warm the SICOLY® raspberry puree then add the melted gelatine, mix with the Italian meringue and finally, the whipped cream. Place in 12 cm half-spheres.
Assembly and finishing
Place the raspberry mousse in the half-sphere, smooth the sides and add the chocolate insert and the mango-passion fruit caramel, add more raspberry mousse and smooth over. Place in deep freeze then unmould and glaze with red topping, then place on the lime shortbread biscuit. Decorate with SICOLY® raspberry, silver leaves and white macaroons.