cocoa sucree, mango gelee, pistachio frangipane, and vanilla mousse gluten-free and lactose-free

Preparation

1. STEP 1 OF 12

   Sucree: work the butter at room temperature with the sugar, salt, and gradually incorporate the sifted flour and cocoa

2. STEP 2 OF 12

   Add the eggs one at a time until a homogeneous dough is obtained

3. STEP 3 OF 12

   Let it rest for 2 hours, roll out to a height of 1/2cm, and bake for 15 minutes at 180°C

4. STEP 4 OF 12

   Gelee: blend the mango and put it with the sugar on the stove over moderate heat

5. STEP 5 OF 12

   Add the soaked gelatin. Place in the freezer in a mold smaller than the sucree

6. STEP 6 OF 12

   Frangipane: beat the butter at room temperature with salt and sugar using a whisk.

7. STEP 7 OF 12

   Then add the egg and flour. Cook on the stove until a creamy consistency is achieved

8. STEP 8 OF 12

   Use a piping bag to insert it into a mold over the already set gelee and place in the freezer

9. STEP 9 OF 12

   Mousse: beat the egg whites until stiff. Whip the cream separately until semi-whipped and add the extract

10. STEP 10 OF 12

    Bring water and sugar to 121°C, turn off the heat, and pour in a thin stream into the egg whites

11. STEP 11 OF 12

    Finally, add the cream and the gelatin previously dissolved in a little water

12. STEP 12 OF 12

    Mix with a whisk, place on the previous layers, and let it set

General Information

Analysis

Macronutrients (100 gr)