Perle de Tahiti | Veliche
I. COMPOSITION Lime shortcrust Mango confit Vanilla-coconut ganache White glaze White chocolate decoration II. LIME SHORTCRUST 110 g Butter 75 g Sugar…
Keywords
- the salt
- the zest of the lime
- peel and cut the mango. Mix the fruit pulp. In a pot
- cook the water
- the sugar
Ingredients
- 300 g Mango
- 20 g Coconut sugar
- 4 g Pectin
- 5 g Mint
- 100 g Mango brunoise
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