| Mango Delight | ||
| 4 gelato cakes. Silikomart Universo mold Æ 18 cm | ||
| Ingredients | Quantity (GR) | Prochedure |
| Gelato Sorbet | ||
| Mango puree | 1,200 |
– Process it all in a Carpigiani Gelato Machine
|
| Lemon | 150 | |
| Water | 420 | |
| Sugar | 300 | |
| Dextrose powder | 50 | |
| Glucose powder | 80 | |
| Stabilizer | 5 | |
| 2,205 | ||
| White Chocolate Gelato | ||
| Milk | 1,240 |
– Process it all in a Carpigiani Gelato Machine
|
| Embassy White chocolate | 240 | |
| Skim milk powder | 50 | |
| Cream | 180 | |
| Sugar | 220 | |
| Dextrose | 60 | |
| Stabilizer | 15 | |
| Vanilla | 1 stick | |
| 2,005 | ||
| Chocolate Spray Mixture | ||
| Water | 210 | – Boil the water |
| Sugar | 50 |
– Mix sugar & pectin, pour into the boiling water, cook until it boils again
|
| Pectin | 4 | |
| Embassy White Chocolate | 180 |
– Chop the chocolate and cocoa butter, pour the boiling water mixture over it
|
| Cocoa butter | 120 | |
| Powder color | – | – Put it in, mix well |
| 564 | ||
| Neutral Glaze | ||
| Water | 70 | – Boil the water |
| Sugar | 110 |
– Mix sugar & pectin, pour into the boiling water, cook until it boils again
|
| Pectin | 4 | |
| Glucose syrup | 360 |
– Combine glucose & neutral gel, pour the boiling water mixture over it
|
| Neutral gel | 300 | |
| 844 | ||
| Choco Almond Sponge | ||
| Egg | 500 |
– Mix egg & sugar, warm it in the hot water (au bain marie). Whip until fluffy, fold the sifted flour, cocoa & almonds ground by hand. Pour the batter on the baking tray then bake.
|
| Sugar | 350 | |
| Flour | 170 | |
| Cocoa powder | 30 | |
| Almonds ground | 150 | |
| 1,200 | ||
| Finishing: | ||
| – Spray the chocolate spray mixture while still warm at 50-55o C on the inside of the silicon mold with a mixture of 3 colors; yellow orange and green, keep in the freezer. | ||
| – Fill in mango sorbet in a ring that has been lined with a choco almond sponge, freeze it |  |
|
| – Fill in white chocolate gelato half of the silicon mold |  |
|
| – Put the frozen mango sorbet into it. Freeze it again |  |
|
| – Once completely frozen, remove from the mold and pour clear glaze on it, decorate it with chocolate decorations |  |
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