STRAWBERRY AND MANGO FRESHNESS

MANGO AND WHITE CHOCOLATE MOUSSE

Warm up milk, add rehydrated jelly, emulsionate with white chocolate and add mango puree, while emulsionating at 40°C. When the mass reaches 35°C, lighten with semi-coated cream..

ALMOND STREUSEL

Mix all the ingredients, pass through a wide-mesh sieve to separate dough in small pieces and freeze. When dough is hard, put it in oval steel bends 8mm high and put in oven at 150°C until perfect gilding.

Warm mango puree, add pectin peviously mixed with sugar and boil. Add mango pieces and lemon juice. Boil again and remove from fire. Add lemon zest and pour into steel moulds, then freeze.

STRAWBERRY JELLY

Soak the jelly in cold water. Mix part of the strawberry puree with sugar, dextrose and jelly, add the remaining puree with lime juice and zest. Pour 3 mm on the well frozen mango compote and freeze.

Warm Absolute jelly to 55°C, add fruit puree and water dissolved dextrose and mix.

ASSEMBLING

Pour mango and chocolate mousse into PX4303 till the half of the mould, put the forzen insert (mango compote) and the streusel and close it, leveling with a spatula. Freeze. Smold it when still frozen and glaze it with mango glaze at 40° C.