CALAMANGO

I/ INGREDIENTS : FOR 30 – 35 PIECES

CALAMANSI & MANGO CREMEUX

• ANDROS Frozen Calamansi Puree: 100g
• ANDROS Frozen Mango Puree: 250g
• ANDROS Frozen Lychee Puree: 50g
• ANDROS Frozen Apricot Puree: 30g
• Whipping cream: 100ml
• Milk: 100ml
• Sugar: 75g
• Egg yolk: 240g
• Gelatine: 12g
• Butter: 30g

ALMOND CAKE

• Almond powder: 100g
• Sugar: 150g
• Egg: 150g
• Flour: 150g
• Butter: 150g
• Baking powder: 2g
• Milk: 20ml
• Almond slice on the top

CHOCOLATE CREMEUX

• Sugar: 30g
• Egg yolk: 30g
• Dark chocolate: 110g
• Cream: 300g
• Milk: 50ml
• Salt: 1g
• Gelatine: 1 leaf
• Butter: 20g

SALTY CHOCOLATE SABLE

• Butter: 230g
• Sea salt: 7g
• Sugar: 75g
• Brown sugar: 175g
• Flour: 225g
• Cacao powder: 41g
• Dark chocolate: 230g

II/ PREPARATION

1 – CALAMANSI & MANGO CREMEUX

• Soak gelatine in ice water.
• Whisk together sugar, egg yolk, milk and cream until everything completely incorporated.
• Add all the ANDROS Puree then whisk everything together.
• Keep whisking on top of a double boiler until reaching 82°C.
• Then add gelatine and keep stirring until dissolved.
• Remove bowl from the boiler then let cool down to 45°C then add butter and stir until emulsified. Let cool down completely.

2 – ALMOND CAKE

• Cream together butter, sugar until fluffy then add the egg.
• In a separated bowl measure then mix together all the dry ingredients then add into the wet mixture. Add milk and mix until everything fully incorporated. Transfer the mixture into a baking tray then sprinkle sliced almond and bake at 190°C for 15 to 18 minutes.

3 – SALTY CHOCOLATE SABLE

• Chop up dark chocolate.
• Mix together flour, cacao powder and salt.
• In a bowl, cream together butter, sugar and brown sugar then add all the dry ingredients.
• Lastly add in the chopped Chocolate and mix well.
• Bake at 180°C for 12 to 15 minutes.

4 – CHOCOLATE CREMEUX

• Soak gelatine in ice water.
• Whisk together sugar, egg yolk, milk and cream until everything completely incorporated.
• Keep whisking on top of a double boiler until reaching 82°C.
• Then add gelatine and keep stirring until dissolved.
• Remove bowl from the boiler then add chocolate then keep stirring until the chocolate completely melted.
• Let cool down to 45°C then add butter and stir until emulsified.

5 – PROCESS

• Cut almond cake with size 2,5 x 8cm (or according to the suitable size for the purpose of use).
• Put lemon cream and chocolate on the top of cake.
• Then put fresh fruit on top of decoration and chocolate sable on top as you like.