Preparation
Ingredients
CRUMBLE BISCUIT
Top Frolla 500g
Softened Butter 175g
Egg Yolk 50g
Sugar Brown 60g
MAMGO CARAMEL COMPOTE
Fresh Ripe Mango
(Cut into small cubes) 300g
Deli Caramel 150g
COCONUT SOFT MOUSSE
Lilly Neutral 125g
Water 30°C 100g
Coconut Milk 100g
Condensed Milk 100g
Whipping Cream 500g
Top Frolla 500g
Softened Butter 175g
Egg Yolk 50g
Sugar Brown 60g
MAMGO CARAMEL COMPOTE
Fresh Ripe Mango
(Cut into small cubes) 300g
Deli Caramel 150g
COCONUT SOFT MOUSSE
Lilly Neutral 125g
Water 30°C 100g
Coconut Milk 100g
Condensed Milk 100g
Whipping Cream 500g
Recipe
Download pdf (4kB)CRUMBLE BISCUIT
Mix ingredients all ingredient to form a crumble then spread on the sheet pan, bake at 180°C for 10 minutes until golden brown. Let it cool for a while, then crushed in small pieces by using a robot about 2mm diameter size (like a crushed crumb). Set aside.
MAMGO CARAMEL COMPOTE
Microwave the two ingredients together then mix. Place it in a small bowl and cover with cling film. Let it cool inside the chiller for at least 1 hour before using.
COCONUT SOFT MOUSSE
Mix Lilly Neutral, water, and coconut milk together then, fold in with the whipped whipping cream to make a soft mousse. Pipe into a layer with compote and biscuit. Finally, decorate with fresh mango slices. Arranged like a flower and glaze it using Irca mirror neutral.
