Spiced Cookie Mango Passion Cornets

Yield: 70 servings

Mango Lime Gelée

Pastry Ideale Sheet Gelatin, Gold (018040)		4 each
Caraman Mango Purée (583118)		9oz (255g)
Lime Juice		1oz (28g)
Confiseur Mini Spiced Cookie Cornet (589028)		70 each

Bloom the gelatin in cold water and set aside. Melt the mango purée with the lime juice, strain the gelatin, and then whisk it into the mango lime mixture. Allow the Mango Lime Gelée to cool slightly and then fill the spiced cornets half way. Allow the cornets to set in the refrigerator for 10 minutes. 

Passion Fruit Mousse

Braun Alaska-Express Passion Fruit (633014)		3.5oz (99g)
Water		4.5oz 127g)
Heavy Cream, Whipped		17oz (481g)

Whisk together the passion fruit mousse mix and the water. Fold the whipped cream into the mixture in two stages.

Assembly

Mango, Diced		As needed

Pipe the Passion Fruit Mousse on top of the Mango Lime Gelée. Garnish with diced mango.