Mango four seasons cake roll | Corman International

Ingredients

• 210 g pasteurized liquid egg yolks
• 90 g vegetable oil
• 25 g Corn Strarch
• 100 g T45 flour
• 80 g honey
• 350 g pasteurized liquid egg whites
• 125 g sugar
• 145 g milk
• SQ lemon yellow powdered food colouring
• 500 g white chocolate 33%
• 150 g cocoa butter
• 25 g grape seed oil
• SQ liposoluble yellow colouring
• 12 g sugar
• 4 g ice cream stabilizer
• 72 g pasteurized liquid egg yolks
• 112 g Traditional Butter 82% fat – Block
• 552 g frozen mango puree
• 12,8 g NH pectin
• 100 g Monin® mango syrup
• 500 g Sculpture 30.2% fat