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Thai roll

Reinvent The Classic! Delicate Japanese sponge roll.

Additives Eggs Fruit Gelatin Sugar

Thai roll Swissle by Andres Albite

Andres Albite

Andres Albite

Debic Culinary Advisor, Spain

Ingredients

Japanese sponge cake

45 g milk

20 g honey

97 g sunflower oil

208 g sugar

190 g egg yolk

273 g flour

433 g egg white

212 g sugar

Mango compote

500 g mango

20 g sugar

20 g pectin NH

4 g gelatin

2 g citric acid

Whipped lemongrass and cardamom ganache

200 g milk

1 lemongrass

3 g green cardamom

10 g glucose

6 g gelatin

320 g white chocolate

400 g Debic Stand & Overrun

Decoration

1 fresh mango

Cilantro sprouts

Debic products used

Stand & Overrun 1L

Preparation

Japanese sponge cake

Mix the milk, honey, and oil.

Add the sugar to the mixture.

Fold in the egg yolks and flour.

Beat the egg whites with the sugar.

Carefully fold the egg whites into the mixture.

Spread the dough on a baking sheet and bake at 160°C for 15 minutes.

Mango compote

Heat half of the pulp to 40°C.

Add the sugar mixed with the pectin and bring to a boil.

Melt the previously hydrated gelatin and add the remaining cold pulp and the citric acid.

Spread over the cake and let it rest in the refrigerator until completely gelled.

Whipped lemongrass and cardamom ganache

Make an infusion with the milk, lemongrass, and cardamom, then strain.

Dissolve the glucose and the previously hydrated gelatin in the infused milk.

Emulsify with the white chocolate and Stand & Overrun.

Refrigerate for 24 hours before whipping.

Spread over the mango compote.

Assembly

Cut 5 x 60 cm strips of sponge cake and roll them together, joining two strips.

Freeze in a 14 x 5 cm ring.

Unmould and decorate with more whipped ganache on top.

Finish with mango cubes, mango compote, and cilantro sprouts.

Additives Eggs Fruit Gelatin Sugar

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