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Mango Crème with Coconut Crunch and Pineapple Fluid Gel
Yield: 00 Servings
Mango Cream
Heavy Cream | 10.5oz (300g) | |
Caraman Mango Purée (583118) | 7oz (200g) | |
Granulated Sugar | 2.6oz (75g) | |
Texturas Iota (622021) | 0.05oz (1.5g) | |
Texturas Kappa (622022) | 0.01oz (0.3g) |
Bring cream and mango purée to a boil, whisk together the sugar and carrageenan’s, add to the boiling mixture, whisking constantly. Dispense into desired mold and freeze.
Mango Fluid Gel
Water | 4.4oz (125g) | |
Texturas Agar (622009) | 0.2oz (4.5g) | |
Pineapple Juice | 7oz (200g) | |
Granulated Sugar | 2.6oz (75g) | |
Pastry Ideale Glucose Powder (504053) | 3.5oz (100g) |
Pour
the water into a high-speed blender, add the agar, and mix on low
speed. Pour the mixture into a sauce pan and simmer for 3 minutes, while
constantly whisking. Add the juice, sugar, and glucose powder. Bring
the mixture to a boil, strain, and chill until firm. Mix again in a
high-speed blender until it becomes smooth.
Toasted Lime Coconut Streusel
Granulated Sugar | 3.5oz (100g) | |
Cake Flour | 3.5oz (100g) | |
N.U.T. Almond Flour (204162) | 0.1oz (2g) | |
Toasted Desiccated Coconut | 1oz (28g) | |
Cold Butter, Cubed | 3.5oz (100g) | |
Lime, Zested | 2 each |
Combine all ingredients in the bowl of a stand mixer and paddle just until everything comes together. Form a log with the dough, wrap in plastic and place in freezer until frozen solid. Grate the streusel dough on a box grater or through a glazing rack on to a parchment paper-lined sheet pan and refrigerate. Place the chilled streusel into a 3in x 10in/7.6cm x 25.4cm rectangular metal frame or between silicone noodles shaped in to a 3in x 10in/7.6cm x 25.4cm rectangle. Bake in a 320ºF/160ºC for 8 to 10 minutes or until lightly golden brown.
Exotic Fruit Glass
Caraman Exotic Fruit Puree (583110) | 19.4oz (550g) | |
Frutta Prima Original Tahitian Vanilla Beans (596102), Scraped | 1 each | |
Texturas Agar (622009) | 0.4oz (10g) | |
Granulated Sugar | 7oz (195g) | |
Pastry Ideale Gluclose (505092) | 3.5oz (100g) | |
Corn Maltodextrin | 3.5oz (100g) |
Using a hand blender, combine the purée, scraped vanilla bean, and agar in a medium pot. Then add the sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container, and refrigerate until fully set and chilled. Blend the set mixture in a chilled high speed blender until a smooth purée is obtained. Add the maltodextrin, and continue to blend until dissolved. Spread the gel in a thin sheet on a lightly greased PCB Clear Transfer Sheet, Half Sheet (616380) using a stencil in the Texturas Croquanter Kit (622034) dehydrate for 24 hours.
Assembly
Texturas LyoPineapple (622008) | As needed | |