FLOWER POT EASTER 2.0
Mango and passion fruit single-serve dessert
|caster sugar||g 80|
|type 00 white flour||g 20|
Mix all the ingredients with hand blender.
Pour into a whipping siphon and charge it with two cartridges.
Let it rest for 2 hours in the fridge and then prepare some plastic cups with a perforated bottom and fill each of them with 30g of sponge mixture.
Bake in the microwave on high for 40 seconds and then let it cool completely.
Cut the sponge cake in 1 cm high discs.
|passion fruit purée||g 400|
|LILLY NEUTRO||g 100|
|liquid cream 35% fat||g 500|
Mix half of the passion fruit purée with LILLY NEUTRO and heat at 50°C.
Add the remaining passion fruit purée. When the mixture reaches 30°C, add the semi-whipped cream
Toast the seeds and let them cool.
Place a disc of genoise on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a layer of FRUTTIDOR MANGO.
Fill the rest of the pot with a layer of passion fruit mousse.
Decorate the top of the dessert with a crunchy seeds layer, a cube of fresh mango, fresh flowers and DOBLA decorations: BUNNY, COLORED EGG MINI, CARROT, GREEN EGG 3D.