White Chocolate with Mango
Ingredients
Part Acabamento
Part Mousse
Part Montagem
Process
01. Hydrate the unflavored gelatin powder with water. Set aside for approximately 5 minutes.
02. Cut the mango into small cubes. Set aside.
03. Place the butter in a saucepan and heat until melted.
04. Add the reserved mango cubes and cachaça and cook over low heat for approximately 5 minutes.
05. Add the honey and cook for another 2 minutes. Let cool. Set aside.
06. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
07. Add the whipped cream to the Chocolatier ChocoBlanc in 3 stages, mixing well.
08. Add the reserved mango cubes and mix. Set aside.
09. Dissolve the hydrated gelatin in a double boiler or microwave.
10. Add the dissolved gelatin to the reserved mousse and mix until homogeneous.
01. Divide the White Ready-made Sponge Cake into discs approximately 6 cm in diameter x 5 mm thick. Set aside.
02. Cut the Decoration Sponge Cake into strips 2.5 cm wide. Set aside.
03. Line the sides of the rings (7 cm in diameter x 5 cm high) previously greased with oil and sugar with the Decoration Sponge Cake strips.
04. Place a layer of White Ready-made Sponge Cake at the bottom of the ring and moisten with soaking syrup to taste.
05. Pour the reserved mousse until half the height of the ring.
06. Place another disc of White Sponge Cake and moisten with soaking syrup to taste.
07. Fill the ring with the remaining mousse.
08. Refrigerate until firm.
FINISHING
01. Apply a thin layer of Ready-made Jam over each individual portion.
02. Unmold and decorate with diced mango.
Tips
- The same recipe can be used for assembling cakes.
- The individual portions can be frozen without the finishing touches.
Yield
43 Units of 75 g
Equipment
Oven , Mixer , Stove , Refrigerator , Spoon , Saucepan , Scale , Knife , Rings , Container , Cutting Board
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 225 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 10 | % VD (*) |
| Aç adicionados (g) | 9.3 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 9.4 | % VD (*) |
| Gorduras saturadas (g) | 6.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 103 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
White Chocolate with Mango
Ingredients
Part Mousse
Part Montagem
How to make it
MOUSSE
01. Hydrate the unflavored gelatin powder with water. Set aside for approximately 5 minutes.
02. Cut the mango into small cubes. Set aside.
03. Place the butter in a saucepan and heat until melted.
04. Add the reserved mango cubes and cachaça and cook over low heat for approximately 5 minutes.
05. Add the honey and cook for another 2 minutes. Let cool. Set aside.
06. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
07. Add the whipped cream to the Chocolatier ChocoBlanc in 3 stages, mixing well.
08. Add the reserved mango cubes and mix. Set aside.
09. Dissolve the hydrated gelatin in a double boiler or microwave.
10. Add the dissolved gelatin to the reserved mousse and mix until homogeneous.
01. Divide the White Ready-made Sponge Cake into discs approximately 6 cm in diameter x 5 mm thick. Set aside.
02. Cut the Decoration Sponge Cake into strips 2.5 cm wide. Set aside.
03. Line the sides of the rings (7 cm in diameter x 5 cm high) previously greased with oil and sugar with the Decoration Sponge Cake strips.
04. Place a layer of White Ready-made Sponge Cake at the bottom of the ring and moisten with soaking syrup to taste.
05. Pour the reserved mousse until half the height of the ring.
06. Place another disc of White Sponge Cake and moisten with soaking syrup to taste.
07. Fill the ring with the remaining mousse.
08. Refrigerate until firm.
FINISHING
01. Apply a thin layer of Ready-made Jam over each individual portion.
02. Unmold and decorate with diced mango.
Tips
- The same recipe can be used for assembling cakes.
- The individual portions can be frozen without the finishing touches.
Yield
43 Units of 75 g
Equipment
Oven , Mixer , Stove , Refrigerator , Spoon , Saucepan , Scale , Knife , Rings , Container , Cutting Board
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 225 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 10 | % VD (*) |
| Aç adicionados (g) | 9.3 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 9.4 | % VD (*) |
| Gorduras saturadas (g) | 6.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 103 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.