Island Treasures Shortcake
Ingredients | Island Treasures Shortcake
1 jelly tablet for cakes (see separate recipe)
6g coconut almond biscuit (see separate recipe)
45g chocolate nougatines mousse (see separate recipe)
Ingredients | Jelly Tablet
445g mango puree
445g passion fruit puree
Ingredients | Chocolate Nougatines Mousse
220ml confectionary cream 35,1% fat
440ml confectionary cream 35,1% fat
55g caramel hazel nuts
Ingredients | Coconut Almond Biscuit
10 egg whites
230g icing sugar
135g almond flour
160g coconut shavings
Method | Island Treasures Shortcake
Fulfill half of the mould with chocolate mousse. Place frozen jelly in the centre and biscuit on top. Freeze it. Spray chocolate glaze all over the dessert and dip the base part into glassage.
Method | Jelly Tablet
Mix puree and sugar and bring to boil. Add melted gelatin, stir. Put in moulds and put in a fridge till harden.
Method | Chocolate Nougatines Mousse
Make ganache out of 220ml of cream and chocolate by heating up the cream and as soon as it starts to boil take it out of the heat. Add melted chocolate. Stir ganache till smooth and add melted gelatin. Whisk 440ml of cream and put into mixture when it’s cold. Make caramel hazel nuts by cooking sugar till caramel. Dip nuts into caramel and them place on a silicon paper too cool down. Chop very small and add to mousse.
Method | Coconut Almond Biscuit
Beat egg whites and sugar till thick and carefully pour in sieved flour and coconut shavings. Place in mould and bake at 160°С for 12-15 minutes.