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Method:

MANGO FILLING

200g Mango Filling & Topping
50 g Water
6g Gelatin
Soak the gelatin. Melt it carefully and add asmall amount of Mango Filling & Topping. Then mix everything and add the 50g water. Pour on the side of the verrines and let it set at an angle.

APRICOT FILLING

200g Apricot Filling & Topping
50g Water
6g Gelatin
Soak the gelatin. Melt it carefully and add a small amount of Apricot Filling & Topping. Then mix everything nicely and finally add the 50 g water. Pour on the side of the verrines and let it set at an angle.

MILK CHOCOLATE MOUSSE

215g Cream
35g Egg yolks
270g Isabella 37% Milk Chocolate Couverture
6g Gelatin
360g Cream

Bring to a boil the milk, cream and egg. Add the gelatin and mix well with a hand blender. Pour over the milk chocolate and let it cool down at 32 °C. Finally add the soft whipped cream. Pipe slowly over the cold fruit fillings and let it set before the last layer.

WHITE CHOCOLATE MOUSSE

190g Milk
8g Gelatin
375g Ivana 30% White Chocolate
375g Whipped cream

Bring to a boil the milk. Add the gelatin and mix well. Pour over the white chocolate and let it cool down at 32 °C. Finally add the soft whipped cream.Pipe slowly over the milk chocolate mousse and let set in the fridge.

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