Vanilla mango hot & cold

Rezept

Created by

Luc Debove -

Hazelnut crumble

Zutaten	Zubereitung
30g brauner Zucker 30g Butter 30g Mehl 30g Haselnusspulver	Mix with flat whisk. Once homogeneous, sieve mixture.
30g gehackte Haselnüsse	Add to mixture..
Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

Zutaten	Zubereitung
300g Mango	Peel off and cut 8 mm dices. Keep for presentation.

Vanilla soft cream

Zutaten	Zubereitung
250g Milch 50g Eigelb 30g Sahnepulver 75g Streuzucker 1Hülse(n) Vanille	Make a crème patissière.
60g Gelatinemasse	Add once melted.
400g weiche Schlagsahne	Add.
Put in piping bag.

Hot chocolate sauce

Zutaten	Zubereitung
200g Milch 100g Sahne	Mix and heat up.
200g Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)	Melt and add.
80g Callebaut® Mandel- und Haselnusspraline (PRAMANO-T14)	Add.
Blend and keep hot.

Mango jelly

Zutaten	Zubereitung
200g Mango Puree	Heat until 50°C
35g Streuzucker 7g Kartoffelstärke	Add. Bring to a boil.
30g Gelatinemasse	Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.

Used products

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