Home Recipes Mango Passion Castella

Mango Passion Castella

By Chef Otto Tay

Fruit

Mango Passion Castella - photo1 | Debic

Ingredients

For 1 servings

Exotic Gel

200 g Les vergers Boiron Mango Puree

70 g Les vergers Boiron Passion Fruit

10 g Sugar

2 g Agar-agar Powder

13 g Gel Cream Powder

1 Vanilla pod

Mango Castella Roll

108 g Egg Yolk

99 g Mango Puree

99 g Milk

65 g Grape Seed oil

94 g Cake Flour

1.4 g Sea Salt Flakes

189 g Egg White

121 g Sugar

Mascarpone Chantilly

200 g Debic Tiramisu

4 g Orange Blossom Water

3 nos Fresh Mango

3 nos Fresh Grape Fruit

1 nos Fresh Pomelo

Preparation

Exotic Gel

Blend well all ingredients and heat up to boil and stop the heat. Keep in chiller.

Mango Castella Roll

Blend well egg yolks, mango puree, milk, grape seed oil, cake flour and sea salt flakes.

Make a meringue with egg white and sugar.

Fold well mixture with meringue.

Bake at 150c for 30mins.

Recipe tags Fruit

debic for chefs

debic for chefs