COCO-MANGO-PASSION-FRUIT ENTREMET

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INGREDIENTS
 
  • YUMGO White 165 gr

  • Coconut puree 420 gr

  • Semolina sugar 56 gr

  • Natur emul SOSA 5.5 gr

  • NH pectin 12 gr

  • Coconut flour 36 gr

  • Coconut oil 12 gr

  • Dacquoise YUMGO 10 pieces

  • Mango passion fruit insert 10 inserts

 

 
STEPS
 
  • Mix the sugar and the pectin.

  • Heat the coconut puree until boiling.

  • Add sugar, pectin and natur emul and cook until boiling.

  • Add the coconut flour and coconut oil.

  • Mount YUMGO in snow.

  • Mix the ganache with the YUMGO meringue in 2-3 times.

  • Pour half of the coconut foam with a bag into flexipain molds.

  • Put the passion mango insert on the mousse.

  • Pour the other half of the coconut foam and place the YUMGO dacquoise.

  • Set aside in the freezer.