58 g Banana puree
122 g Almond paste 55%
90 g Eggs
8 g Egg yolks
13 g Flour T55
13 g Black sugar
28 g Butter
25 g Egg whites
5 g Caster sugar
Almond whipped cream black sesame
394 g Liquid cream 1
100 g Milk
80 g Caster sugar
50 g Whole almonds
50 g Black sesame
60 g Gelatin mass
188 g Mascarpone
394 g Liquid cream 2
Vanilla whipped cream
73 g Milk
68 g Sugar
15 g Vanilla pods
48 g Gelatin mass (fish)
150 g Mascarpone
14 g Vanilla extract
630 g Liquid cream 35% fat
Almond crispy
100 g Roasted almonds
150 g Black sesame praline
65 g Almond puree
50 g Gold shines
2 g Fleur de sel
Sweetened mango puree
Thanks to our fruit sourcing expertise and trusted grower network, we enjoy privileged access to Alphonso mangoes, an iconic variety renowned for its rich aromatic profile. Harvested at optimum ripeness, the fruit is transformed into a sweetened puree featuring a vibrant colour, a thick, almost creamy texture, and the intense flavour of ripe mango. Highly appreciated by professionals, it brings indulgence and roundness to desserts, beverages and culinary creations, pairing beautifully with passion fruit, ginger, caramel and white chocolate.
Combine flour with diced butter. Add almond powder, salt and icing sugar. Incorporate eggs without giving too much strength to the dough. Homogenize the dough with vegetable coal and keep in the fridge for 2 hours. Spread at 1,5 mm thickness and cut out tart rings of 7 cm diameter and stripes of 23,5 cm length. Bake with the roasted almond powder at 160°C for 12 minutes. Gild the paste with egg yolks.
2. Exotic caramel
Heat all purees with scraped vanilla. Brown the sugar with glucose and add the warmed fruit purees. Add the sugar/pectin/starch mix. Blend before use.
3. Soften banana biscuit
With an electric mixer, whip the banana puree with almond paste, eggs, yolks, black sugar. Whip up the egg whites and add sugar and mix to reach stiff peaks. Mix together the batter and the beaten egg whites and add the melted butter. Spread on a 1/2 flexipan and bake at 180°C for 15 to 20 minutes and shape in a half sphere form of 4 cm diameter.
4. Almond whipped cream black sesame
Roast the almonds with black sesame for 20 minutes at 160°C. Bring to a boil the cream 1, milk, sugar and infuse in the mixture the almonds with sesame for 20 minutes. Sieve and bring to a boil again. Add the gelatin mass and pour on the mascarpone. Blend while adding the cream 2. Whip before use.
5. Vanilla whipped cream
Bring to a boil milk with sugar. Add the scrapped vanilla then infuse in the milk for 20 minutes. Sieve and bring to a boil again. Add gelatin mass and pour on the mascarpone. Blend while adding the cold cream and vanilla extract.
6. Almond crispy
Gently mix all ingredients together.
7. Assembly
On the cooked pastry dough, spread 13 g of almond crispy. Place a banana biscuit disk. Smooth tartlet with the almond whipped cream. Using an apple corer, dig in the remaining half banana biscuit and fill with exotic caramel, freeze. Using a toothpick, pipe the almond whipped cream from the top to down on the half sphere biscuit. Pipe the vanilla whipped cream in a savarin mould and freeze. Place the assembly on the tartlet.
Process:
Charcoal pastry dough
7,5cm diameter ring 20 g
Almond crispy 13 g
Soften banana biscuit 8 g / 14 g
Exotic caramel 12 g / 7 g
Whipped cream black sesame 13 g / 20 g
Vanilla whipped cream 18 g
