CARMA® tropical easter
SHELF LIFE: 3 days CONSERVATION: Fridge COMPONENTS: 5
- Level:
-
Medium
TROPICAL MOUSSE
Ingredients: TROPICAL MOUSSE
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312 gcoconut puree (Boiron)
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20 ggelatin
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240 gpassion fruit puree
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670 gsemi-whipped cream
Preparation: TROPICAL MOUSSE
Place the passion fruit puree into a large pan, bring it to a boil and reduce it to 200g.
Soak the gelatine in a very cold water bath.
Heat the purees and add the soaked gelatin. Pour the puree mix in a bowl, mix with the chocolate and allow to melt. Hand blend the mix and allow to cool to 35°C. Mix the chocolate base with the semi whipped cream and pipe into the egg mold (component 4). Clean the surface of the mold using a spatula and place in the fridge until further use.
- Large pan
- Large bowl
- Small bowl
- Whisk
- Spatula
- Piping bag
MANGO GEL
Ingredients: MANGO GEL
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200 gJWW-R015BRIGB
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200 gmango puree
Preparation: MANGO GEL
Mix the Brilliant-Gel and the purée and reserve for further use.
- Small bowl
- Spatula
YOGHURT AND VANILLA CREAM
Ingredients: YOGHURT AND VANILLA CREAM
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250 ggreek yoghurt
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1 piece(s)Vanilla Beans
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30 gsugar
Preparation: YOGHURT AND VANILLA CREAM
Place the Greek yoghurt in a colander with a muslin cloth inside a large bowl and leave it in the fridge overnight.
Open the vanilla bean and scrape out the seeds. On a chopping board, crush the vanilla seeds with the sugar until well combined.
Add the vanilla sugar to the yoghurt and mix. Reserve until further use.
- Muslin cloth
- Large bowl
- Spatula
CARMA® WHITE NUIT BLANCHE 37% EGG
Ingredients: CARMA® WHITE NUIT BLANCHE 37% EGG
Preparation: CARMA® WHITE NUIT BLANCHE 37% EGG
Make the small eggs using the mold of your preference. In this case the mold used is 4cm x 2,7cm x 1,5cm. Fill the mold with the pre-crystallised CARMA® Couverture White Nuit Blanche 37% and leave to completely crystallise. Unmold and stick the two half eggs together. Melt the bottom of the mold, ensuring there is a gap to pipe in the mousse.
Place the mold in a lined tray with plastic wrap and spray the eggs with the pre-crystallised white cocoa butter.
Reserve until further use.
- Thermometer
- Large bowl
- Spatula
- Piping bag
- Egg mold
- spray gun
CARMA® WHITE NUIT BLANCHE 37% CREMEUX
Ingredients: CARMA® WHITE NUIT BLANCHE 37% CREMEUX
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350 gwhipping cream
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450 gWhole milk
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220 gegg yolks
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4 ggelatin
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544 ggreek yoghurt
Preparation: CARMA® WHITE NUIT BLANCHE 37% CREMEUX
Bring milk and cream to a boil and pour over the yolk. Bring to a temperature of 76°C.
Add gelatine and pour over the couverture.
Combine well with a hand blender and reserve in a piping bag until further use.
- Small bowl
- Spatula
- Pot
- Hand blender
STRUCTURE AND DECOR
Pipe the Carma® White Nuit Blanche 37% cremeux on the plate and place the eggs on top.
Make a few dots around with the mango gel and the vanilla yogurt cream.
Finish with some fresh diced mango, silver flakes, Carma® White Nuit Blanche 37% feathers and an isomalt nest.
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