Pastry Recipes Small glasses
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.

EXOTIC CONFIT
  • Soak gelatin in cold water.
  • In a sauce, heat the ANDROS Frozen Passion Fruit Puree together with the ANDROS Mango Jam and the cornflour until thickening.
  • Then add gelatin and cacao butter into the previous mixture, mix well using an electric mixer.
  • After that, gently fold in the ANDROS Frozen Mango Dices and ANDROS Frozen Pineapple Dices, and let it cool down.

MILK CHOCOLATE CREAM
  • Soak gelatin in cold water.
  • In a saucepan, whisk the egg yolks and whipping cream well together.
  • Then heat the mixture at low heat until the mixture reaches 84°C.
  • Then add gelatin and mix well until dissolved.
  • Pour the mixture on the milk chocolate.
  • Stir well using an electric mixer.
  • Let it cool at least 1 hour in the fridge.

MILK CHOCOLATE MOUSSE
  • Soak gelatin in cold water.
  • Bring the 1st portion of whipping cream and ANDROS Frozen Passion Fruit Puree to a boil.
  • Then add the gelatin and mix well together.
  • Pour the mixture over the milk chocolate.
  • Let it cool down at 38°C.
  • Whip the 2nd portion of whipping cream, then add to the previous mixture.
  • Mix well until combined. ROCK ICING In the saucepan, melt together dark chocolate and cacao butter at 45°C.
  • Then, add the almond.
  • Ready to use at 37°C – 38°C.

PROCESS
  • In a 80ml silicone mold, add the mousse, and add 1 layer of soft biscuit.
  • Refrigerate until freeze.
  • In a tart circle or a flat silicone mold, add the milk chocolate cream around the inner side of the circle, then add the exotic confit, and a layer of soft biscuit on the top.
  • Refrigerate until freeze.
  • When freeze, unmold your preparations.

DECORATION
  • Glaze the part of exotic & milk chocolate cream with the rock icing.
  • Glaze the mousse with mirror chocolate icing or velvet sprays.
  • Then sample 2 parts together. Place some ANDROS Frozen Mango Dices and ANDROS Frozen Pineapple Dices around the mousse.
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