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Group Vanilla Biscuit
Ingredient
KG
Egg
0.375
Sugar
0.300
Flour
0.330
Baking Powder
0.012
Vanilla bean
-
Butter
0.270
Total Weight: 1.287
Group Exotic Coulis
Ingredient
KG
Water
0.035
0.050
0.020
Gelatin mass (1/5)
0.018
0.300
0.200
Total Weight: 0.623
Group Mango Creamy
Ingredient
KG
0.100
Gelatin mass (1/5)
0.045
White chocolate 30%
0.350
Butter
0.170
0.350
Total Weight: 1.015
Group Light Mango Mousse
Ingredient
KG
0.100
Water
0.020
Gelatin mass (1/5)
0.020
White chocolate 30%
0.225
Whipped cream 35%
0.500
Total Weight: 0.865
Group Neutral Glaze
Ingredient
KG
0.200
Water
0.300
1.000
Spray Nuance Yellow PCB Creation
-
Spray Nuance Red PCB Creation
-
Spray Nuance Green PCB Creation
-
Total Weight: 1.500

Vanilla Biscuit (for 1 plate 40x60cm)

Mix slowly with whisk eggs and sugar, add the powders, and finish with hot liquid butter. Spread out 1250g per plate 40x60 cm and bake 8 min at 190°C.

Exotic Coulis

Warm up the water and add gelatin. Mix with creams and add fillings. Pour on biscuit into cutter and freeze.

Mango Creamy

Warm up Fruit Puree Gourmet Passion with gelatin mass, and pour on chocolate. Mix with butter and add at the end the Fruit Puree Gourmet Mango. Pour into silicon mold and place frozen insert of biscuit and coulis on top. Freeze.

Light Mango Mousse

Warm up puree, water and gelatin mass, and pour on chocolate to make an emulsion. At 35°C mix delicately with whipped cream.

Neutral Glaze

Boil Saphire and water and mix with Diamond Glaze. Add color and use at 35/40°C. Spray the cake with color before glazing.

 

ASSEMBLING

Fill half of the silicon mold with mousse, place the frozen insert, and freeze. Remove from the mold, spray the colors like a real mango, and glaze with Saphire Neutral Glaze. Decorate with a small element made from Green “Décor a Modeler” PCB Creation, and stick a “Signet” PCB Creation on the glaze to be like a real sticker.

➡️ Check out the Video Tutorial.

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