Easter nest
Easter is... yellow! Yellow fruits dominate this joyful bliss. Mango and passion fruit add tonnes of freshness to the creamy white chocolate mousse base. You can decorate this cake to your own personal style, with adding a few yellow highlights help your customers to understand the flavours inside.
- Nivo:
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Lako
Vanilla dacquoise biscuit
Sastojci: Vanilla dacquoise biscuit
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5.3 ozegg white
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2.1 ozsugar
Priprema: Vanilla dacquoise biscuit
Beat together.
Sastojci: Vanilla dacquoise biscuit
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5.3 ozicing sugar
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5.3 ozalmond powder
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Q.S.Vanilla
Priprema: Vanilla dacquoise biscuit
Add.
Mango and passion fruit jellified coulis
Sastojci: Mango and passion fruit jellified coulis
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8.8 ozmango puree
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8.8 ozpassion fruit puree
Priprema: Mango and passion fruit jellified coulis
Bring to the boil.
Leave to cool.
Sastojci: Mango and passion fruit jellified coulis
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0.4 ozgelatin
Priprema: Mango and passion fruit jellified coulis
Add. Pour into 16 cm-diameter Flexipan® moulds.
Sastojci: Mango and passion fruit jellified coulis
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Q.S.CEW-CC-W1CRI
Priprema: Mango and passion fruit jellified coulis
Sprinkle the coulis with a fine layer of pearls.
White chocolate mousse
Sastojci: White chocolate mousse
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8.8 ozsyrup
Priprema: White chocolate mousse
Bring to the boil.
Sastojci: White chocolate mousse
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4.9 ozegg yolks
Priprema: White chocolate mousse
Add and prepare a bombe mixture.
Sastojci: White chocolate mousse
Priprema: White chocolate mousse
Add.
Sastojci: White chocolate mousse
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3 leaf/leavesgelatin
Priprema: White chocolate mousse
Add.
Sastojci: White chocolate mousse
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1.8 lbwhipped cream
Priprema: White chocolate mousse
Add.
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