Holidays
By Pierre-Edouard Banry
2 h
4 raciones
Difficulty:
Alta
Ingredients
SOFT BANANA BISCUIT
- Banana puree
- Almond paste
- Whole eggs
- Egg yolks
- T55 flour
- Muscovado sugar
- Butter
- Egg whites
- Extra fine sugar
MANGO AND YUZU CONFIT
- Mango puree
- Yuzu puree
- Extrafine sugar
- Pectin NH
VANILLA MOUSSE
- 35% liquid cream
- Vanilla pod
- Extrafine sugar
- Egg yolks
- Gelatine mass
- 35% liquid cream (whipped)
YELLOW GLAZE
- Water
- Extra-fine sugar
- Crystal sugar
- Sweetened concentrated milk
- Gelatin mass
- White chocolate
- Yellow coloring
ASSEMBLY
- Vanilla mousse
- Mango and yuzu confit
- Soft banana biscuit
- Yellow glaze
- Yellow chocolate for decoration
SOFT BANANA BISCUIT
- Whisk together the puree, almond paste, eggs, egg yolks and muscovado sugar.
- Add the flour.
- Whip the egg whites with the caster sugar.
- Mix the 2 masses.
- Add the cold melted butter.
- Bake at 180 ºC for about 15-20 minutes.
MANGO AND YUZU CONFIT
- Heat the purees to 45-50°C.
- Add sugar and pectin to the mixture.
- Cook until boiling.
VANILLA MOUSSE
- Heat the cream, sugar and vanilla.
- Cook in the English style with the egg yolks.
- Pass through a chinois over the gelatine mass.
- Cool to 35 ºC and mix with the whipped cream.
YELLOW GLASS
- Heat the water, sugar, glucose and coloring to 103 ºC.
- Pour over the white chocolate, the gelatine mass and the concentrated milk.
- Mix.
ASSEMBLY
- Prepare the soft banana biscuit.
- Make the mango and yuzu confit.
- Prepare the vanilla mousse.
- Make the yellow glaze.
- Prepare the decoration.
Pierre-Edouard Banry
"Bergner products bring together design and performance and I am privileged to be an ambassador for them".
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