IRCA | MINI CYLINDER - WHITE TROPICAL

MINI CYLINDER - WHITE TROPICAL

Coconut, raspberry and mango single-serve dessert

Difficulty level

Ingredients

GRANCOCCO g 100
caster sugar g 110
eggs g 110
fresh full-fat milk (3,5% fat) g 24

Preparation

Mix all the ingredients and let the mixture rest for a night.
Spread it over a 40x60 cm baking tray and bake it for 10-12 minutes at 170°C.

Ingredients

FRUTTIDOR LAMPONE g 500
LILLY NEUTRO g 75
water g 75

Preparation

Use a whisk to mix LILLY NEUTRO and water, then add FRUTTIDOR LAMPONE.

Ingredients

fresh full-fat milk (3,5% fat) g 25
liquid cream 35% fat - (1) g 125
GLUCOSIO g 5
LILLY NEUTRO g 18
SINFONIA CIOCCOLATO BIANCO g 150
BURRO DI CACAO g 10
liquid cream 35% fat - (2) g 75

Preparation

Bring to a boil cream (1), milk and GLUCOSIO. Add LILLY NEUTRO and mix.
Add SINFONIA NOCCIOLATO BIANCO, BURRO DI CACAO and mix.
Add slowly the cold cream (2) and mix.
Let the mixture rest for a few hours.

Ingredients

base cream g 400
raspberries purée g 240

Preparation

Mix the raspberry puree with the base cream previously prepared.
Emulsify the mixture using a hand blender.

Preparation

Mix FRUTTIDOR MANGO and MIRROR NEUTRAL.

Final composition

Fill the Mini cylinder white/dark speckled DOBLA cod. 18108 with equal layers of coconut biscuit, raspberry jelly, raspberry cream and lastly mango filling.
Decorate with CURVY SPOT GREEN DOBLA cod. 77364.

Recipe created for you by Oriol Portabella

Pastry Chef