Tropical Mango Passion (Print Version)
# Ingredients:
01 -
2 eggs.
02 -
65 g sugar (sponge cake).
03 -
65 g all-purpose flour.
04 -
25 g ground almonds.
05 -
68 g almond praline.
06 -
10 g white chocolate (crispy layer).
07 -
1/4 vanilla bean.
08 -
40 g crushed gavottes (crispy crepes).
09 -
1 g sea salt.
10 -
20 g toasted chopped almonds.
11 -
75 g mango puree.
12 -
200 g diced pineapple.
13 -
2 g fresh ginger.
14 -
26 g brown sugar.
15 -
1 zest of lime.
16 -
1.2 g agar-agar.
17 -
1.5 g NH pectin.
18 -
2 g gelatin (for insert).
19 -
170 g milk.
20 -
2 g vanilla (for mousse).
21 -
50 g egg yolks.
22 -
30 g sugar (for mousse).
23 -
3 g gelatin (for mousse).
24 -
100 g white chocolate (for mousse).
25 -
240 g whipped cream.
26 -
250 g tropical fruit puree.
27 -
50 g lemon puree.
28 -
75 g glucose syrup.
29 -
100 g sugar (for glaze).
30 -
5 g NH pectin (for glaze).
31 -
5 g gelatin (for glaze).
32 -
100 g clear mirror glaze.
# Instructions:
01 -
Whisk the eggs with sugar over a double boiler until they reach no more than 50°C. Gently fold in the sifted flour and ground almonds. Spread onto a 40x30 cm baking tray. Bake for 8 minutes at 175°C. Cut a base piece measuring 7x29.5 cm.
02 -
Melt the white chocolate, mix in the vanilla and praline. Add crushed gavottes, sea salt, and toasted almonds. Spread this mixture evenly onto the sponge cake base.
03 -
Cook the mango puree, pineapple, ginger, brown sugar, and lime zest for 2 minutes. Mix in the gelatin and other setting agents. Pour into the mini mold and freeze.
04 -
Heat the milk, vanilla, yolks, and sugar to 85°C. Stir in the gelatin and pour over white chocolate. Cool this down to 23°C before folding in the whipped cream.
05 -
Warm the purees to 40°C. Blend the pectin and sugar together, then bring to a boil. Stir in the gelatin and the clear mirror glaze. Blend until smooth and cool to 30°C.
06 -
Line your mold with a guitar sheet. Pour in the mousse, then place the frozen mango-passion insert. Add the sponge cake base with the crispy layer on top. Freeze for at least 6 hours. Remove from the mold and apply the glaze.
# Notes:
01 -
Use a 30 cm yule log mold (#3206.30) and a mini insert mold (#3206.04).
02 -
For the best results, make sure the log is frozen before glazing.
03 -
Keep the glaze exactly at 30°C when applying for a smooth finish.