Thriving Nature

Exotic mango and passion compote with tofu coconut cream on rich chocolate cookie, topped with lemony mint foam.

Flourless sponge

Ingredients Preparation
  • 8g
    butter

Mix

  • 51g
    egg white
  • 28g
    demerara sugar

Meringue

  • 34g
    Egg yolk

Add

Mix EXCELLENCE 55% and butter together
Add egg yolk gently.
Finally whip the egg white and sugar and fold it in above mixture
Line the tray and steam bake for 20 min +/-

Chocolate mint ganache

Ingredients Preparation
  • 30g
    mint leaves
  • 75g
    soya milk

Boil

Mix

Boil milk and infused the mint.
Finally add the ALUNGA 41% and blend it well.

Mango passion coulis

Ingredients Preparation
  • 50g
    mango puree
  • 15g
    passion fruit puree
  • 0.1g
    Guar Gum
  • 15g
    maple syrup
  • 15g
    passion juice
  • 70g
    Mango
  • 5g
    Fresh mint chopped

Boil

Mix all together and blend it well and store it container in chiller.

Mint foam

Ingredients Preparation
  • 100ml
    water
  • 5g
    Fresh mint
  • 20g
    maple syrup
  • 1g
    sucro
  • 10g
    lemon juice

Mix

Mix it all together and store it in container

Chocolate cookie

Ingredients Preparation
  • 45g
    almond ground
  • 41g
    flour
  • 45g
    powdered sugar
  • 0.2g
    salt
  • 45g
    cold butter

Mix

Combine all ingredients then add ice cold butter and sheet it between 2 silpat and cut it 65 mm and bake it 160 degree for 8 min.

Tofu

Ingredients Preparation
  • 69g
    coconut puree
  • 43ml
    water
  • 17g
    maple syrup
  • 0.15g
    salt
  • 1g
    agar agar
  • 0.5g
    Citric acid

Blend

  • 50g
    silken tofu

Add cold

Combine all the ingredients together in thermo mix and once cold add tofu and blend it well.

Get in Touch