3.2K
INGREDIENTS |
Coconut Sponge
- 90 g coconut powder
- 375 g egg white
- 270 g icing sugar
- 120 g sugar
- 220 g almond powder
Mango Confit
- 400 g mango puree
- 90 g lemon juice puree
- 50 g glucose
- 7 g pectin nh
- 40 g sugar
Vanilla Ganache
- 200 g white chocolate
- 10 g vanilla powder
- 60 g glucose
- 450 g whipping cream
PREPARATION |
Coconut Sponge
- Mix the egg white with sugar.
- Add the other ingredients.
- Preheat the oven at 150°C and bake for 25 minutes.
Mango Confit
- Mix mango puree and lemon puree glucose.
- After boiling, add pectin NH and sugar. Set aside.
Vanilla Ganache
- In a saucepan, combine whipping cream with glucose bring to a boil.
- Add white chocolate and vanilla powder.
Assembly
- Spread the vanilla ganache on the coconut sponge.
- Place the mango confit in the middle.
Slice the pears into thin wedges; arrange on top. Garnish with pomegranate seeds and serve.
