Perle de Tahiti
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Candy thermometer
- Hand mixer
- Cookie cutter
- Offset spatula
- Pastry brush
- Fine-mesh sieve
- Microplane
- Peeler
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Freezer
- Refrigerator
Ingredients
- 110 g Butter
- 75 g Sugar
- 45 g Egg yolk
- 3 g Salt
- ½ pc Lime
- 150 g Rice Flour
- 3 g Baking soda
- 70 g Deodorized Cocoa Butter
- 1 g Silver glitter
- 300 g Mango
- 20 g Coconut sugar
- 4 g Pectin
- 5 g Mint
- 100 g Mango brunoise
- 150 g Water
- 300 g Sugar
- 300 g Glucose syrup
- 150 g Gelatine mass
- QS Silver glitter
