Thriving Nature

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

Recipe

Created by

Dilip Kumara - Chef

Flourless sponge

ingredients	preparation
64g CHD-R55EXEL 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
90g CHM-Q41ALUN	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 6g DCP-22EXBRU 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.