Russian Bliss

INGREDIENTS

Grams
Mango / Passion Jelly
Mango Puree 200
Passion Fruit Juice 20
Black Pepper 2
Gelatin 3.2
Sugar 10
Mango / Passion Jelly total 264
Madeleine Chocolate Biscuit
Eggs 165
Sugar 180
Flour T55 80
Tegral Satin Creme Cake Vanilla 70
Oil 30
Butter 150
Milk 48
Lemon Zest 5
Belcolade Dark Chocolate, Noir Superieur D600/J Drops 60 Belcolade Selection Noir 60%
Madeleine Chocolate Biscuit total 788
Spiced Mango Mousse
Mango Spiced Puree 500
Sugar 20
Gelatin 12
Chantypak 700
Spiced Mango Mousse total 1232
Yellow Glaze
Miroir 300 Mirroir Plus
Yellow Color 3
Pectine NH 3
Sugar 40
Yellow Glaze total 346

COMPOSITION

  1. Mango / passion jelly
  2. Madeleine chocolate biscuit (Tegral Satin Crème Cake Vanilla, Belcolade Selection Noir 60%)
  3. Spiced mango mousse (Chantypak)
  4. Yellow glaze (Mirroir Plus)

WORKING METHOD

Mango / Passion Jelly
  1. Boil mango puree and passion juice with sugar and pepper
  2. Add gelatin
  3. Cooldown
  4. Pour in silicon mold and freeze

Madeleine Chocolate Biscuit
  1. Warm butter, oil at 50C
  2. Add cold milk then flours
  3. Mix well until smooth. 
  4. In mixing bowl whip eggs and sugar until white and smooth, add into mix 1.
  5. Spread into trays 60x40cm 1cm thick.
  6. Bake 190C

Spiced Mango Mousse
  1. Warm mango puree
  2. Add sugar
  3. Cook 3-4 minutes
  4. Add gelatin
  5. When mix at 40C add whipped cream.