Santa Cruise

    • Prep Time
    • 45 minutes
    • Cook Time
    • 15 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Coconut almond biscuit

Ingredients

  • 150 g egg whites
  • 130 g granulated white sugar
  • 80 g almond powder Aiguebelle
  • 60 g flour
  • 100 g coconut

Preparation

Whisk the egg whites. Add the granulated sugar, almond powder, flour, coconut. Pour the batter on a baking pan with a silpat and bake at 170°C for about 15 minutes.

Candied mango passion

Ingredients

  • 80 g mango puree
  • 60 g passion fruit puree
  • 3 g pectin NH
  • 35 g granulated white sugar
  • 35 g glucose Aiguebelle
  • 28 g gelatin mass

Preparation

Mix the sugar and dry pectin together. Heat and boil the fruits purees for 2 minutes. Combine the sugar, pectin, and glucose with the fruit purees. Add the gelatin mass and mix all together. Pour the mixture in half-sphere insert molds and freeze.

White chocolate mousse

Ingredients

  • 400 g white chocolate Pistobel
  • 90 g egg yolks
  • 260 g cream
  • 56 g gelatin mass
  • 380 g whipped cream

Preparation

In a saucepan, heat the cream to 40°C then incorporate the egg yolks and stir continuously until reaching 85°C. Add the melted gelatin mass, mix and add white chocolate, and continue mixing for 1 minute until reaching 25°C. Finally incorporate the whipping cream. Keep for the montage.

Leave a Review

Your email address will not be published. Required fields are marked *