Sunset

Composition

This applications is made up (for 10 glasses) using 5 recipes

  1. Uganda Cream
  2. Mango pieces
  3. Green Tea Foam
  4. Coconut Coulis
  5. Croquant

1. Uganda Cream

Festipak - 205 gr
PatisFrance Gelée Dessert - 16 gr
Belcolade Origins Uganda 80 - 80 gr
Ginger Juice - 2 gr
Cold Coconut Puree - 205 gr

Method

Heat up the cream and add the PatisFrance Gelée Dessert.
Pour the cream onto the Belcolade Origins Uganda 80 and mix with a handmixer. Add the ginger juice and the cold coconut puree.
Mix again. Spread over the glasses. (50g/glace)

2. Mango pieces

Fresh Mango 250 g
Fresh Lime Peel Q.S.

Method

Cut the fresh mango in small cubes. Mix with the fresh lime peel. Divide in smaller glasses that fit in the big glasses. (25g/glass)

3. Green Tea Foam

Whole Milk - 35 gr
Sugar - 20 gr
Green Tea Powder - 2 gr
Gelatin Leaves - 9 gr
Cold Whole Milk - 190 gr

Method

Heat up the whole milk with the sugar and the green tea powder and add the pre-soaked gelatine. Stir till the gelatine is melted. Pour the mixture in a batter and add the cold whole milk, whip the mixture till you obtain a light foam. Pour this on the mango cubes.

4. Coconut Coulis

Coconut puree - 170 g
Green tea powder - 10 g
PatisFrance Starfruit Citron - 14 g
Cremyvit Classic - 15 g

Method

Mix all the ingredients. Pour onto the set Uganda Cream. (20g/glass)

5. Croquant

PatisFrance Amandes Blanchies - 60 g
PatisFrance Noisettes Blanchies - 40 g
Sugar - 100 g
Egg Whites - 20 g
Whole Eggs - 25 g
Fresh Cream 35% - 5 g
Butter - 10 g
Flour - 30 g

Method

Roast the nuts in the oven. Crush into smaller pieces. Mix all the other ingredients together except the nuts. In the end, add the roasted nuts. Make small piles on baking paper. Bake at 150°C for +/- 25min.