The Pompadour Rose | Corman International

Ingredients

• 200 g eggs
• 125 g sugar
• 125 g flour
• 50 g passion fruit puree
• 70 g water
• 40 g sugar
• 375 g nappage blond glaze
• 10 g lime juice
• 40 g passion fruit puree
• 105 g gelatin mass
• 500 g diced mango
• 1 lime zests
• 5 g passion fruit syrup
• 300 g pastry cream
• 500 g Sculpture 30.2% fat
• 2 g vanilla
• 56 g gelatin mass
• 400 g cocoa butter
• 600 g white covering
• 10 white velvet
• 20 white chocolate discs, 5 cm diameter
• 2 gold or silver petals