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.
Warm up the water and add gelatin. Mix with creams and add fillings. Pour on biscuit into cutter and freeze.
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.
Boil Saphire and water and mix with Diamond Glaze. Add color and use at 35/40°C. Spray the cake with color before glazing.
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.
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