Mango and Passion Fruit Fingers Recipe by Chef Gaël Etrillard - Maé innovation
Exclusive recipe by Gaël Etrillard to make 40 frozen mango and passion fruit fingers, featuring light mousse, tangy confit, almond sable, and shiny glaze.
Ingredients
- 100g gelatin powder (200 bloom)
- 500g water
- 800g water
- 600g sugar
- 22g NH pectin
- 400g glucose
- 60g glucose
- 200g sugar
- 70g water
- 125g egg whites
- 75g butter
- 50g powdered sugar
- 25g ground almonds
- 25g egg yolks
- 125g flour
- 335g almond paste
- 240g eggs
- 30g flour
- 2g baking powder
- 30g potato starch
- 2g ground turmeric (optional – acts as coloring)
- 35g butter (melted at 40°C)
- 90g olive oil
- 420g mango purée
- 30g passion fruit purée
- 40g sugar
- 9g NH pectin
- 21g gelatin-based mix
- 54g mango purée
- 48g passion fruit purée
- 10g bergamot purée
- 560g mango purée
- 40g passion fruit purée
- 95g gelatin-based mix
- 125g Italian meringue
- 335g cream (35% fat)
- 70g mango purée
- 10g passion fruit purée
- 30g bergamot purée
- 220g neutral glaze
- 0.5g sparkling gold powder
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