IRCA | TEARDROP TROPICAL HAZELNUT

TEARDROP TROPICAL HAZELNUT

Hazelnut, passion fruit and mango single-serve dessert

Difficulty level

Ingredients

unsalted butter 82% fat - cold g 150
unrefined cane sugar g 150
FARINA DI NOCCIOLE g 150
all-purpose flour g 150
salt g 1

Preparation

Mix the powders with the cold butter cutted in small dices until it forms a crumbly dough.
Spread over a tray and bake at 150°C for about 18 minutes.

Ingredients

fresh full-fat milk (3,5% fat) g 100
liquid cream 35% fat g 350
caster sugar g 350
LILLY NEUTRO g 20
JOYPASTE NOCCIOLA PREMIUM g 350

Preparation

Heat milk, cream, sugar, then add LILLY NEUTRO.
Add JOYPASTE NOCCIOLA PREMIUM and mix with a hand blender.

Ingredients

liquid cream 35% fat g 500
passion fruit purée g 150
LILLY PASSION FRUIT g 100

Preparation

Mix passion fruit purèe with LILLY PASSION FRUIT.
Add liquid cream and whisk in a planetary mixer.
Some of the cream will be used to fill the dessert, another part will have to be placed in the fridge and used for the decoration.

Preparation

Mix FRUTTIDOR MANGO with MIRROR NEUTRAL.

Final composition

Insert the hazelnut crumble in the teadrop base.
Fill the single portion with the hazelnut mousse and the passion fruit mousse.
Put in the blast chiller.
End with a generous amount of shiny mango filling. Spread a ring of cold passion fruit mousse on the edge of the dessert.
Decorate with DOBLA WHITE FLOWER and a piece of hazelnut crumble.

Recipe created for you by Oriol Portabella

Pastry Chef