Fresh cocoa pulp and fruit jam with vanilla sablée cookies | Satro Quality Drinks
This recipe is inspired by deliciously fresh local jams, made by our own Mexican farmers. We are very lucky to get the unique opportunity... read more
Ingredients
- 200 g mango puree
- 150 g guava
- 200 g cocoa pulp
- 110 g sugar
- 2 piece(s) vanilla bean pulp
- 1 g citric acid solution
- 1 g 325NH pectin
- 15 g sugar
- 135 g powdered glucose
- 450 g flour
- 375 g butter
- 150 g confectioner's sugar
- 1 g vanilla bean
- 2 g sea salt
- 60 g egg white
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