Ingredients
- 2mangoes cut into small pieces
- 5
Ras el Hanout - 8ggelatin
- 125gof milk
- 125gliquid cream
- 50gegg yolks
- 40gsugar
- 1Bourbon Vanilla pod
- 200gliquid cream
- 4ggelatin
- 150gbutter
- 40gegg yolks
- 140gsugar
- 200gof flour
- 1/2baking powder
Preparation tips
Mango and Ras el Hanout insert
Heat the mango with the sugar in a saucepan with the Ras el Hanout for 30-45 minutes. Then add the gelatin. Reserve in a cool place.
Bavarian Vanilla:
has. Make a custard by infusing the vanilla in the milk and cream. Then add the gelatin.
(with 125g of milk, 125g of cream, 50g of egg yolks, 40g of sugar)
b. Whip the cream into whipped cream. Once the custard has cooled, add the whipped cream.
Breton shortbread :
Preheat the oven to 170°
Make a softened butter, add the sugar then the egg yolks, flour and yeast. Spread the dough to the shape and size of your mold. The thickness of the shortbread must be between 0.5 and 1cm.
Cook for 20 to 30 minutes.
Mango Coulis :
Cut a mango into small pieces, cook it with water and a little sugar. Mix everything and make a coulis. Add 2-3g of gelatin.
Assembly :
On the shortbread, spread a first layer of Bavarian cheese. To book. When the bavaroise is set, place the mango insert in the middle. Cover with a second layer of Bavarian cheese. Once the cake is set, you need to frost it. Pour the mango coulis so that it completely covers the cake.