TROPICAL INSPIRATION | Valrhona
Temper the PASSION FRUIT INSPIRATION and spread it on acetate strips that are 3cm x 44 cm. Once slightly crystalized, gently wrap the strip around a 6.5cm r
Ingredients
- 100g mango purée
- 5g glucose
- 3g gelatin powder
- 15g cold water (for gelatin)
- 155g 15390 (INSPIRATION PASSION FEVE 3KG)
- 200g whipping cream
- 0.5ea vanilla beans
- 158g coconut milk
- 15g invert sugar
- 15g glucose
- 50g 15002 (WHITE WAINA 35% BEAN 3KG)
- 20g 160 (BEURRE DE CACAO 3KG)
- 238g whipping cream
- 112g unsweetened coconut (fine shredded)
- 112g coconut flour
- 112g sugar
- 2.8g salt
- 112g coconut oil
- 200g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
- 25g coconut purée
- 75g passion fruit purée
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