Crunchy Choco Blanco
Ingredients
- 300 g.
- Miravet
- 300 g.
- Nocciola Vela
- 300 g.
- Crunchy Crep
Elaboration
Melt Miravet and mix with the rest of the ingredients. Spread out on a tray, freeze and cut layers
Mousse de Mango
Ingredients
- 180 g.
- Mousse Mango
- 220 g.
- Water 50-55ºC
- 1000 g.
- White Cream
Elaboration
Mix the Trebon Mango with water. Combine with the cream slightly whipped.
Gelificado de Frambuesa
Ingredients
- 1500 g. .
- Apollo Raspberry
- 150 g.
- Water
- 20 g.
- Gelatine leaves
Elaboration
Mix Apollo Raspberry with water and the gelatine leaves previously hydrated. Fill the silicone moulds and freeze. Cut as desired.
Assembly and finishing
1.Fill the silicone moulds with Mango Mousse, placing a gelified raspberry stick.
2.Finish it with an Apollo Mango coating combined by 50% with Springel Neutral.
3.Serve with a White Choco Crunch base.
Temperatures and baking time are tentative.