Vanilla mango hot & cold

Recipe

Created by

Luc Debove -

Hazelnut crumble

ingredients	preparation
30g brown sugar 30g butter 30g flour 30g hazelnut powder	Mix with flat whisk. Once homogeneous, sieve mixture.
30g chopped hazelnuts	Add to mixture..
Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

ingredients	preparation
300g Mango	Peel off and cut 8 mm dices. Keep for presentation.

Vanilla soft cream

ingredients	preparation
250g milk 50g egg yolks 30g cream powder 75g caster sugar 1pod(s) vanilla	Make a crème patissière.
60g gelatin mass	Add once melted.
400g soft whipped cream	Add.
Put in piping bag.

Hot chocolate sauce

ingredients	preparation
200g milk 100g cream	Mix and heat up.
200g Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)	Melt and add.
80g Callebaut® Almond & Hazelnut Praline (PRAMANO-T14)	Add.
Blend and keep hot.

Mango jelly

ingredients	preparation
200g mango puree	Heat until 50°C
35g caster sugar 7g potato starch	Add. Bring to a boil.
30g gelatin mass	Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.

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