Tropicalia
Let's Swissle! Lush tropical roulade with passion fruit sponge, pineapple compote, and coconut ganache. A recipe created for Debic by Andres Albite.
Ingredients
- 140 g milk
- 100 g Debic Butter
- 140 g soft flour
- 100 g whole egg
- 170 g egg yolk
- 250 g egg white
- 240 g sugar
- 30 g freeze-dried passion fruit powder
- 1200 g roasted pineapple
- 120 g sugar
- 20 g pectin NH
- 60 g lemon juice
- 24 g gelatin sheets
- 60 g rum
- 20 g glucose
- 12 g gelatin
- 400 g coconut milk
- 640 g white chocolate
- 800 g Debic Stand & Overrun
- 80 g toasted shredded coconut
- 200 g soft wheat flour
- 200 g brown sugar
- 200 g Debic Butter
- 2 g salt
- Coconut flakes
- Fresh mango
- Edible flower petals
- Gold leaf
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