Exotic kalamansi and mango entremet recipe by chef Gaël Etrillard - Maé innovation

Name: Exotic kalamansi and mango entremet recipe by chef Gaël Etrillard - Maé innovation
Ingredients: 337g Marzipan; 80g Candied ginger; 240g Eggs; 30g T45 flour (Super Violet – Tomizawa); 2g Baking powder; 25g Potato starch; 30g Mango powder; 37g Butter (melted at 40°C); 90g Olive oil; 260g Basic almond streusel; 16g Cocoa butter; 278g Spicy mango purée Les Vergers Boiron; 15g Ginger purée Les Vergers Boiron speciality; 40g Gelatine mix; 750g Kalamansi cream (see below); 75g 100% Kalamansi purée Les Vergers Boiron; 250g Italian meringue; 500g Cream (35% fat); 190g Eggs; 30g Egg yolks; 230g Sugar; 110g 100% Kalamansi purée Les Vergers Boiron; 50g 100% Lemon purée Les Vergers Boiron; 92g Gelatine mix; 300g Butter; 200g Spicy mango purée Les Vergers Boiron; 15g 100% Bergamot purée Les Vergers Boiron; 440g Neutral glaze

mae-innovation.com

Discover the original recipe for a fresh kalamansi and spiced mango entremet by chef Gaël Etrillard. A light and delicious dessert to share!

View full recipe on mae-innovation.com

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 mae-innovation.com.

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