Recipe of the month

MANGO PASSION FRUIT MANGO & HIBISCUS TARTS

VANILLA SHORTBREAD

• Flour T65 250 g
• Butter 125 g
• Icing sugar 95 g
• Almond powder 30 g
• Eggs 55 g
• Salt 1 g
• Vanilla bean, Madagascan 1 g

Vanilla shortbread Mix butter with icing sugar in a mixing bowl. Gradually add eggs, salt and vanilla. Add sifted fl our and almond powder. Mix without over working the dough. Roll out to 3 mm thick and cut 10 cm discs. Line 7 cm diameter tart rings and bake on perforated silicon mats at 160°C for 15 minutes.

MANGO COMPOTE

• Mango, fresh 140 g
• Mango puree (Ponthier) 100 g
• Passion fruit puree (Ponthier) 25 g
• Pectin NH 3 g
• Caster sugar 8 g
• Vanilla bean, Madagascan 1 piece

Mix sugar with pectin. Heat purees before adding previous sugar mixture. Add diced mangos and cook on low heat to create a creamy texture.

BANANA PASSION FRUIT CREAM

• Gelatin powder 200 Bloom 1 g
• Water 6 g
• Passion fruit puree (Ponthier) 15 g
• Banana puree (Ponthier) 30 g
• Lemon juice 10 g
• Egg 50 g
• Caster sugar 45 g
• Butter 52 g

Soak gelatin with cold water. Boil purees with lemon juice. Add egg mixed with sugar and boil again. Cool to 40°C before incorporating butter. Emulsify with a hand blender.

HIBISCUS INFUSION

• Water 130 g
• Caster sugar 36 g
• Dried hibiscus flowers 7 g

Heat water, sugar and dried hibiscus and infuse for 15 minutes.

HIBISCUS JELLY

• Gelatin powder 200 Bloom 3 g
• Water 18 g
• Hibiscus infusion 100 g

Soak gelatin with cold water. Strain infusion and reheat to 60°C. Add gelatin and mix well. Pour with a speed pourer into 7 cm diameter moulds. Refrigerate for a couple of hours.

PASSION FRUIT MOUSSE

• Passion fruit puree (Ponthier) 75 g
• Gelatin powder 200 Bloom 2 g
• Water 12 g
• Italian meringue 18 g
• Cream 50 g

Soak gelatin in cold water. Heat half of passion fruit puree and add gelatin mass. Add remaining puree and cool to 20°C. Fold 1/4 puree into meringue and the remaining amount in another two times. Fold in whipped cream and pipe into 4 cm diameter palet moulds.

NATURAL YELLOW GLAZE

• Semi-skimmed milk 20 g
• Caster sugar 50 g
• Cream UHT 40 g
• Glucose DE40 27 g
• Potato starch 3 g
• Gelatin powder 200 Bloom 2 g
• Water 10 g
• Yellow colour "curcuma" natural GNT 0.25 g

Soak gelatin in cold water. Mix sifted starch with sugar. Add milk, cream and glucose and boil together. Add soaked gelatin and colouring before emulsifying with a hand blender. Leave to set for 24 hours before reheating to 25°C to glaze a frozen entremets.