Russian Bliss



  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)


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.