Boil the milk with the butter, add the flour/starch and dry the mass. As for a choux pastry, add the eggs little by little in order to obtain a smooth mass. Beat the whites and sugar and fold them gently. Stand on 40x60 plate and bake 15‘ to 165 ° C. Cool.
Heat 80 gr of cream with the sugar and the vanilla. Pour over the mascarpone and create a smooth emulsion. Stop cooking and add the rest of liquid cream Mixer. Cool to 4 °C and whip.
Soak the Peach and Mango Cubes HG overnight in the puree with the vanilla and lemon juice. Add the sugar mixed with the pectin and cook at 105° C. Assembly Spread evenly the fruit compound on the Japanese sponge. Whip the chantilly firm and cover the sponge. Roll the sponge until 6 cm in diameter and set in a PVC tube. Set in the freezer. Cut in rings 3 cm. thick, glaze the top and circled with chocolate ring.
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