Recette Mangosteen | Produits Laitiers de France
dairy-products-from-france.com
8 individual cakes Tools: Silikomart tube mould 60 x 40cm baking tray Silicone mat MANGOSTEEN CREMEUX In a mixing bowl, combine the eggs and
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Ingredients
- MANGOSTEEN CREMEUX
- 750 g Fresh mangosteen puree (ready to use)
- 220 g Unrefined sugar
- 500 g Eggs
- 335 g Unsalted butter
- 4g Gelatine sheet
- ALMOND MOELLEUX
- 37 g Egg whites
- 37 g Sugar
- 60 g Eggs
- 23 g Egg yolks
- 84.2 g Sugar
- 102.9 g Grounded almonds
- 23.4 g Flour
- 1/2 g Vanilla powder
- 51 1/2 g Unsalted butter
- ELDERFLOWER JELLY
- 50 g Elderflower syrup
- 26 g Water
- 8 g Gelatine powder (ref: bloom 200)
- 30 g Water
- MANGOSTEEN GEL
- 100 g Mangosteen puree
- 1.3 g Agar agar powder
- 10 g Sugar
- ALMOND WHIPPED MOUSSE
- 225 g French 35% cream
- 25 g Glucose
- 25 g Inverted sugar
- 375 g Valrhona almond chocolate
- 600 g French 35% cream
- WHITE CHOCOLATE DIP
- 100 g White chocolate
- 100 g Cocoa butter
- 0.1 g Natural purple colourant
- 20 g Chopped almonds
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