Coconut Mango Passion Fruit Mousse 椰子芒果百香果慕斯 Mousse fruit de la passion noix de coco et mangue
Ingredients
Mango mousse
(mold of 4cm in diameter and in height x10)
Mango puree 90g
Sugar 20g
Gelatin
Liquid cream 60g
Passion fruit jelly
Passion Fruit Puree 40g
Sugar 30g
Water 30g
Gelatin
Viennese biscuit
2 egg yolks 1 egg white
Sugar 40g
Cake flour 25g
1 egg white
Sugar 10g
Bake at 180°C (356°F) for 8 minutes
Coconut mousse
(mold of 7cm in diameter and 4cm in height x 6)
coconut milk 200g
Sugar 40g
Gelatin
Liquid cream 200g
Mounting and decoration
Cocoa butter
Glucose syrup
Gold leaf
配料
芒果慕斯
(直径4cm高的模具x10)
芒果果泥 90g
糖 20g
吉利丁
液体奶油 60g
百香果果冻
百香果果泥 40g
糖 30g
水 30g
吉利丁
维也纳饼干
2个蛋黄 1个蛋清
糖 40g
低筋面粉 25g
1个蛋清
糖10g
180℃(356℉)烤8分钟
椰子慕斯
(直径7cm高4cm的模具x6)
椰浆 200g
糖40g
吉利丁
液体奶油200g
组装和装饰
可可脂
葡萄糖浆
金箔
Ingrédients
Mousse à la mangue
(moule de 4 cm de diamètre et 2.5 cm de hauteur x10)
Purée de mangue 90g
Sucre 20g
Gélatine 2.5 g
Crème liquide 60g
Gelée au fruit de la passion
Purée de fruit de la passion 40g
Sucre 30g
Eau 30g
Gélatine 2.5 g
Biscuit viennois
2 jau
1 view
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