Monochrome exotique
For the
mango pudding
ingredients :
- 400 g Milk
- 100 g Sicoly® sweetened coconut purée with grated coconut
- 90 g Caster sugar
- 11 g Gelatin leaves 200 bloom
- 250 g Cream
- 500 g Sicoly® sweetened mango purée
- 100 g Sour cream
process :
Heat milk, sugar and SICOLY® coconut purée together. Add the gelatin and finely strain. Add the cream, SICOLY® mango purée and sour cream.
Strain and pour into SF312 PLISSE 23 Silikomart® moulds. Freeze.
For the
mango sauce
ingredients :
- 727 g Sicoly® sweetened mango purée
- 58 g Brown sugar
- 15 g Pectin
- 1 Lime zest
- A.N. Ginger paste
- A.N. Coriander pepper
process :
For the passion fruit
and cinnamon foam
ingredients :
- 500 g Water
- 350 g Caster sugar
- 1 Lemongrass stick
- 500 g Sicoly® sweetened passion fruit purée
process :
Heat water with sugar. When boiling, add the lemongrass stick and cover with cling film. Leave to infuse for 30 minutes. Add SICOLY® passion fruit purée and strain.
Weight the sauce. Add 1,6% of the total weight of Gelespessa and mix.
For the banana, passion fruit
and mango whipped ganache
ingredients :
- 120 g SICOLY® Bapamanga purée
- 144 g Zéphyr white chocolate
- 530 g Cream
- 16 g Water
- 4 g Powdered gelatin 200 bloom
process :
For the passion fruit
reduction
ingredients :
- 1 Passion fruit
- 1/4 of total passion fruit pulp weight Sugar
process :
Cut the passion fruit in half and put into a bowl. Clean the impurities and weight. Add 1/4 of the total weight in sugar. Pour in a pan on high heat and leave to reduce to obtain a syrup texture.
Set aside in the fridge.
For the fresh
Philippino mango salad
process :
Slice the mangos to a 0,5 mm thickness and cut out with a ø4 cm cookie-cutter. Cut the leftovers in cubes and mix with the mango sauce.
Assembly