Thriving Nature

Created by

Dilip KumaraChef

level 1

Exotic mango and passion compote with tofu coconut cream on rich chocolate cookie, topped with lemony mint foam.

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Recipe components

Flourless sponge

Preparation Mix	Ingredients 64g Pureté Dark Couverture - Excellence 55% - block - 2.5kg bag 8g butter
Preparation Meringue	Ingredients 51g egg white 28g demerara sugar
Preparation Add	Ingredients 34g Egg yolk
Mix EXCELLENCE 55% and butter together Add egg yolk gently. Finally whip the egg white and sugar and fold it in above mixture Line the tray and steam bake for 20 min +/-

Chocolate mint ganache

Preparation Boil	Ingredients 30g mint leaves 75g soya milk
Preparation Mix	Ingredients 90g Pureté Milk couverture - Alunga™ - pistols - 20kg bag
Boil milk and infused the mint. Finally add the ALUNGA 41% and blend it well.

Mango passion coulis

Preparation Boil	Ingredients 50g mango puree 15g passion fruit puree 0.1g Guar Gum 15g maple syrup 15g passion juice 70g Mango 5g Fresh mint chopped
Mix all together and blend it well and store it container in chiller.

Mint foam

Preparation Mix	Ingredients 100ml water 5g Fresh mint 20g maple syrup 1g sucro 10g lemon juice
Mix it all together and store it in container

Chocolate cookie

Preparation Mix	Ingredients 45g almond ground 41g flour 45g powdered sugar 0.2g salt 6g Extra Brute 45g cold butter
Combine all ingredients then add ice cold butter and sheet it between 2 silpat and cut it 65 mm and bake it 160 degree for 8 min.

Tofu

Preparation Blend	Ingredients 69g coconut puree 43ml water 17g maple syrup 0.15g salt 1g agar agar 0.5g Citric acid
Preparation Add cold	Ingredients 50g silken tofu
Combine all the ingredients together in thermo mix and once cold add tofu and blend it well.