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Holiday

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients



SOFT BANANA BISCUIT

Banana purée
Almond paste
Whole eggs
Egg yolks
T55 flour
Moscovado (black) sugar
Butter
Egg whites
Caster sugar

MANGO & YUZU PRESERVE

Mango purée
Yuzu purée
Caster sugar
NH pectin

VANILLA MOUSSE

Dairy cream (35%)
Vanilla pod
Caster sugar
Egg yolks
Ground gelatin
Dairy cream (35 %) (whipped)

YELLOW GLAZING

Water
Caster sugar
Glucose
Condensed milk
Ground gelatin
White chocolate
Yellow colouring

ASSEMBLY
Vanilla mousse
Mango & yuzu preserve
Soft banana biscuit
Yellow glazing
Yellow chocolate decorations.
 METHOD
 
SOFT BANANA BISCUIT
  1. Beat the almond paste, eggs, yolks and moscovado sugar into the purée.
  2. Add in the flour.
  3. Beat the whites with the caster sugar.
  4. Mix the 2 pastes.
  5. Add in the cold melted butter.
  6. Bake at 180º C for about 15-20 minutes.
MANGO & YUZU PRESERVE
  1. Heat the purées to 45-50ºC.
  2. Add the sugar and pectin to the mixture.
  3. Bring to the boil.
VANILLA MOUSSE
  1. Heat up the cream, sugar and vanilla.
  2. Cook the custard with the egg yolks.
  3. Strain over the ground gelatin.
  4. Cool to 35ºC.
YELLOW GLAZING
  1. Heat the water, sugar, glucose and colouring to 103ºC
  2. Pour condensed milk over the white chocolate, ground gelatin.
  3. Stir.
  4. Leave to stand for a minimum of 12 hours.
  5. Serve at 30-35ºC.

ASSEMBLY

  1. Make the soft banana biscuit.
  2. Make the mango & yuzu preserve.
  3. Make the vanilla mousse.
  4. Make the yellow glazing.
  5. Make the decorations.
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