Whip the Tegral Castella, eggs and honey for approximatly 8 minutes on high speed (Density between 40-43). Add the oil and mix for 1 minute on slow speed. Pipe the batter in a 20-30cm frame covered with baking paper and bake. When the castella is cold cut cirkels out of 3,5cmØ and freeze.
Whip the Passionata until it has a firm texture. Pipe in a small semi-spherical shape mold and freeze.
Bring the milk to a boil. Mix the sugar and CPT. When the milk is boiling, add the mixture of sugar and CPT and mix well. Bring the full mixture back to boil and let cook for 2 minutes. Add the Classic Mango CL and the presoaked gelatine and mix well. Pour on a tray and cover with plastic foil to cool down. Whip the passionata until it has a firm texture. Add half of the whipped cream to the cold custard cream. When you reach a smooth airy texture, add the other half of the cream as well and mix. Pipe 30 gr in small tube mold and place the frozen castella inside. Freeze.
Heat the Miroir Glassage Chocolate Blanc until it reaches a temperatuse of 38°C. Glaze the frozen mousse and decorate with a yellow chocolate tuille.
Place a frozen Passionata sphere on top and let defrost for 5 minutes. Cut mini cubes of the Castella and place them on top of the Passionata sphere.
You can also make a big/thick tray of the Castella. This is easy to cut into cubes.
252.04Kcal
Energy
1061.25Kj
Energy
11.66g
Fat
7.02g
Saturates
33.21g
Carbohydrates
23.7g
Sugars
*
| Energy 252.04Kcal | ||
| Energy 1061.25Kj | ||
| Fat 11.66g | ||
| Saturates 7.02g | ||
| Carbohydrates 33.21g | ||
| Sugars 23.7g | ||
| Fibers 0.33g | ||
| Protein 3.75g | ||
| Salt 0.22mg |
