Recipe SUN VERRINE - Professionals

Ingredients

• 300 g mango puree
• 100 g coconut puree
• 120 g egg yolks
• 150 g eggs
• 110 g sugar
• 25 g coconut powder
• 25 g Rémy-Martin® Cognac 50% vol.
• 150 g butter
• 350 g cream (35% fat content)
• 150 g coconut powder
• 75 g sugar
• 10 g gelatine powder + 55 g water
• 150 g egg whites
• 85 g almond powder
• 20 g flour
• 10 g cocoa powdeer
• 60 g egg yolks
• 125 g red cherries puree
• 3 g gelatine powder + 15 g water
• 3 g lemon juice
• 6 g sugar
• 2 g d’agar
• 125 g butter
• 80 g sugar
• 30 g hazelnut powder
• 15 g lyophilised yoghurt
• 150 g flour
• 75 g ivory chocolate