Mango Mousse.

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.

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Pain Au Chocolat.

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