Raspberry crunch wetproof
Cake
coconut
caramel and tropical fruits 
Coconut and caramel sablée
Ingredients
- 150g. Butter
- 80g. Sugar luster
- 2g. Fine salt
- 30g. Caramelized Milk Powder Ingredíssimo (ref.608553)
- 50g.Coco Crunch Ingredíssimo (ref.608305)
- 55g. Eggs
- 250g. Loose type flour
Process
- Cream the butter and add the sifted icing sugar, salt, caramelized milk and coconut crunch powder. Work in the mixer with the paddle attachment on medium speed.
- Incorporate the eggs at 36ºC slowly until the dough has completely absorbed them.
- Add the loose type flour and work just until all the ingredients are well mixed
- Rest for 2 hours, slice and use to line tartlet molds.
- Fill half the capacity of the tartlet with almond and mango cream before cooking. (next recipe)
- Cook at 160ºC for about 18 min. Depending on the size of the mold.
Almond and mango cream
Ingredients
- 90g. Butter
- 65g. Sugar luster
- 2g. Salt
- 120g. Eggs
- 20g. Lemon Juice
- 230g. Almond flour
- 40g. Mango Crunch Ingredissimo (ref.608301)
- C.s. 5 spice mix
Process
- 1. Mix in the blender with the paddle, the creamy butter with sugar and salt.
- Add the eggs at 36ºC slowly.
- Add the almond flour and mango lyo. Mix until homogenized
- Reserve in a sleeve for dosing inside the tartlet. This cream can be stored in the refrigerator or freezer for later use.
Gelatine dough
Ingredients
- 8. Gelatin sheets
5-1 - 5g of water per gram of gelatine sheets
Example: 8 pieces of gelatin sheets = 16g
16g x 5 = 80g of water.
Hydrate 80g of water with 8 units of gelatin sheets.
Process
- Hydrate the gelatine sheets in the water, then melt the whole in a container in the microwave.
- Use that mixture as a gelatine dough.
- This dough can be prepared in the fridge and use the necessary amount for each recipe. It is an easy and simple way to properly maintain the yield of gelatine sheets.
Creamy caramel
Ingredients
- 50g. Sugar
- 125g. Milk
- 125g. Cream
- 50g. Bud
- 36g. Halal Ingredissimo gelatine dough (ref.0800024) or 24g. Ingredissimo Gold leaf gelatine dough (ref.080002)
- 140g. Milk chocolate coverage
- 0,5g. Salt
Process
- Caramelize the sugar and add the milk mixture with the cream.
- Stir vigorously until the mixture is smooth and remove from heat.
- Cook English style with this caramel sauce with the yolks. Bring the mixture to 82ºC without letting the egg overcook. (If you don't have practice, it is better to cook this cream in a bain-marie, where the heat arrives in a softer and more controllable way).
- Remove from the heat and add the gelatine dough and the milk chocolate coating and emulsify mechanically with a robot with an open blade arm. Reserve well covered.
Mango mousse
Direct type meringue
Ingredients
- 75g. Pasteurized egg white
- 135g. Sugar
- 3g. Albumin
Process
- In a bain-marie, heat the egg white with the sugar and albumin, stirring until the sugar dissolves completely in the egg whites.
- Then mount in the blender until the maximum point and the temperature of the same meringue decreases to 30ºC.
Rest of ingredients:
Ingredients
- 250g. Mango purée
- Zest of 2 limes
- 30g. Lime juice
- 180g. Semi-whipped cream
Process
- Melt the gelatine dough and mix it with the mango purée, the lime juice and the zest. This mixture must be between 30ºC and 35ºC.
- Add the meringue to this mixture and mix again gently to keep as much air as possible inside the mixture.
- Finally add the semi-whipped cream in two phases, matching the textures between the two mixtures.
Vanilla Marshmallow Knots
Ingredients
- 100g. Sugar
- 25g. Water
- 40g. Glucose
- 35g. Invert sugar
- 104g.Halal Ingredissimo leaf jelly dough (ref.080024) or 72g. Gold Ingredissimo leaf jelly dough (ref.080002).
- 1 bean Vanilla
- 50g. Pasteurized egg white
- 2g. Albumin
Process
- Mix the water with the sugars and cook at 118ºC.
- Whip the egg whites and the albumin until stiff.
- Add the previous syrup while the mixer is working at low speed.
- After adding all the syrup, add the cubed gelatine dough and the pulp of the vanilla bean.
- Ride at full speed until the mixture drops to about 30ºC.
- Place the mixture in a sleeve with a 10 mm smooth nozzle and pipe uniform cylindrical strips on a tray with a silicone mat.
- Sprinkle sugar over the strips and let harden.
- Make knots with the strips once they are well gelled.
Assembling the cake:
Process
- Prepare the tartlets by placing a plastic sheet for semi-cold around about 3.5cm. high.
- Dose inside the tartlet, on the almond and mango cream, a cord of creamy caramel.
- Prepare the mousse and dose it into the remaining space in the mold, smoothing the top.
- Freeze the tartlets.
- Once frozen, smooth using cold Ingredissimo gloss gelatin (ref.433003). Just the right amount.
