Exotic duo on almond sablé

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Exotic duo on almond sablé

Quantity of servings: 1

Ingredients

Almond sablé

almond flour 180 g

wheat flour 1160 g

powdered sugar 400 g

pinch of salt 0.25 g

butter 720 g

eggs 280 g

Exotic compote

sugar 320 g

agar 20 g

mango pulp 1000 g

passion fruit pulp 500 g

coconut milk 500 g

Coconut mousse

gelatine 45 g

sugar 180 g

Mango glacage

gelatine 40 g

cold water 120 g

sugar 300 g

water 150 g

glucose syrup 300 g

condensed milk 200 g

Bellaria White Chocolate 28% 300 g

mango powder 10 g

food coloring (yellow) 2 g

Additionally

Bellaria Milk Spreadable Cream 200 g

Preparation method

Almond sablé

Combine all the dry ingredients with the butter. Add the eggs and roll out between two papers. Refrigerate, then cut out the bottom for the single portions, sized to fit the moulds you will use to assemble the dessert. Freeze. Bake for 12-15 minutes at 175°C.

Exotic Compote

Mix all ingredients. Heat until boiling. Set aside to cool.

Coconut mousse

Soak the gelatine in cold water. Boil the milk with the sugar. Pour the hot milk over the chocolate, add the gelatine. Blend the whole mixture. Whip the cream to 3⁄4 and combine with the resulting ganache. Set aside to cool.

Glacage mango

Soak the gelatine in cold water. Boil the sugar, water and syrup to 103°C. Then add the milk and after a moment add the gelatine. Emulsify with chocolate, de-air. Strain through a fine sieve, add the fruit powder and colouring and mix until the right colour is achieved. Cool to approx. 30-32°C.

Assembly

Pour the coconut mousse into the moulds and smooth the edges with a spoon. Pour in the cooled compote. Spread the almond sablé bottoms with a layer of the spreadable cream as desired. Arrange on the dessert moulds and freeze. Remove the frozen dessert from the moulds and coat with the glacage. Once the glaze has set, decorate as desired.