Recipes

Recipe Crunchy Cream

Name: Crunchy Cream
Yield: 12 mot.personnes / 12 mot.parts
Ingredients: 500 g Panna Cotta; 200 g fresh mango; 10 g fresh ginger; 40 g sugar; 4 g Pectin NH; 69 g all-purpose flour; 64 g Elle & Vire gourmet butter 82% FAT; 74 g brown sugar; 64 g almond flour; 1 g salt; 145 g chocolate 35%; 35 g pailleté feuilletine (crispy crepe flakes); neutral gelatine

For
12 persons

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To prepare this dish

Ingredient list: Panna Cotta
500 g Panna Cotta; Mango and ginger cream dice
200 g fresh mango
10 g fresh ginger
40 g sugar
4 g Pectin NH; Crunchy base
69 g all-purpose flour
64 g Elle & Vire gourmet butter 82% FAT
74 g brown sugar
64 g almond flour
1 g salt
145 g chocolate 35%
35 g pailleté feuilletine (crispy crepe flakes); Assembly
neutral gelatine

Elle & Vire products used: Panna Cotta; Elle & Vire gourmet butter 82% FAT

The recipe,
step by step

1
Panna Cotta

Heat the product to 70°C and pour into 5 cm diameter single-portion stainless steel molds. Blast chill to 4°C and let stabilize in the refrigerator for at least 2 hours.
2
Mango and ginger cream dice

Cut the mango into 1 cm cubes. Add the grated ginger and heat to 60°C. Mix the pectin with the sugar, add to the mango mixture, and bring to a boil. Cool to 4°C.
3
Crunchy base

Mix the first five ingredients. Pass the mixture through a sieve and bake in the oven at 158°C for about 10 minutes. Melt the chocolate and mix it with the pailleté feuilletine. Distribute 25 g of the mixture into 6 cm diameter round molds. Press down well to fill all the spaces and cool to 4°C.
4
Assembly

Place the panna cotta on the crunchy base. Spread the creamy mango and ginger dice on the surface. Glaze with neutral gelatin.