CARMA® tropical easter
SHELF LIFE: 3 days
CONSERVATION: Fridge
COMPONENTS: 5
Recipe
Products
TROPICAL MOUSSE
ingredients | preparation |
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Place the passion fruit puree into a large pan, bring it to a boil and reduce it to 200g.
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MANGO GEL
ingredients | preparation |
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Mix the Brilliant-Gel and the purée and reserve for further use.
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YOGHURT AND VANILLA CREAM
ingredients | preparation |
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Place the Greek yoghurt in a colander with a muslin cloth inside a large bowl and leave it in the fridge overnight.
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CARMA® WHITE NUIT BLANCHE 37% EGG
ingredients | preparation |
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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.
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CARMA® WHITE NUIT BLANCHE 37% CREMEUX
ingredients | preparation |
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Bring milk and cream to a boil and pour over the yolk. Bring to a temperature of 76°C.
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STRUCTURE AND DECOR
Pipe the Carma® White Nuit Blanche 37% cremeux on the plate and place the eggs on top. |