EXOTIC ISLAND

I/ INGREDIENTS:

FOR 10 LITTLE CAKES OF 100GR ROCK ICING

SOFT BISCUIT

• 13g Whipping cream
• 23g Dark chocolate 65/70%
• 25g Caster sugar
• 45g White eggs
• 3g Cornflour
• 30g Almond powder
• 65g Fresh & sliced powder MILK

CHOCOLATE CREAM

• 240g Whipping cream
• 40g Egg yolks
• 200g Milk chocolate
• 4g Gelatin

EXOTIC CONFIT

• 100g ANDROS Frozen Passion Fruit Puree
• 100g ANDROS Mango Jam
• 50g ANDROS Frozen Mango Dices
• 50g ANDROS Frozen Pineapple Dices
• 10g Cornflour
• 10g Cacao butter
• 2g Gelatin

MILK CHOCOLATE MOUSSE

• 50g ANDROS Frozen
• 100g Passion Fruit Puree
• Whipping cream 100g – 1st portion 280g – 2nd portion
• 180g Milk chocolate
• 4g Gelatin

ROCK ICING

• 120g Dark chocolate
• 60g Cacao butter
• 100g Roasted chopped almond

II/ METHOD:

SOFT BISCUIT

• Preheat the oven to 180°C.
• Heat the whipping cream and the dark chocolate together, stir well until combined.
• Whisk the caster sugar and the white eggs together.
• After that, add the cornflour and the almond powder, gently mix all together with a spatula.
• Then add into the mixture of cream and dark chocolate.
• Line the baking tray with baking paper.
• Spread the mixture on the baking tray, sprinkle bananas on top.
• Bake at 180°C for 10 minutes.