Passion-Mango by Juliana Hokkanen | Pastry Arts
This Passion-Mango has fresh mango and passion fruit combine in a wonderfully creamy passion diplomat and fresh mango gel center.
Ingredients
- 220 g mango purée
- 400 g granulated sugar
- 200 g water
- 12 g agar agar
- 340 g granulated sugar
- 60 g water
- 300 g passion purée
- 40 g unsalted butter
- 80 g cornstarch
- 80 g egg yolks
- 375 g heavy cream, divided
- 4 g vanilla bean
- 15 g glucose 40de
- 14 g invert sugar
- 50 g Valrhona Ivoire 35%
- 18 g cocoa butter
- 600 g Valrhona Passion Fruit Inspiration
- 300 g cocoa butter
- 100 g cashews, crushed
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