Apricot-mango entremet

Whip the egg whites with the sugar (1) separately, whip the eggs with the sugar (2). 

Gently fold the two mixtures and add the sifted dry the sugar (2).

Finally, add the melted Cake Butter.

Spread 700 g of the mixture in a baking tin and bake at 190°C for 7-9 minutes and chill.

Cut the pineapple into regular cubes, collecting the juice from the cutting process.

Mix the remaining ingredients together while cold, add the pineapple and pour into a silicone mat with a rim 43 x 43 cm.

Steam for 80 minutes at 90°C and chill.

Bring the milk to the boil, add the hydrated gelatine and pour everything over the chocolate.

Mix and leave to cool.

When the mixture reaches 29°C, fold in the semi-whipped Végétop.

Bloom the gelatine powder with the water (2).

Cook the water (1), Végétop, sugar, glucose and inverted sugar to 104°C.

Pour over the white chocolate and mix.

Add the gelatine mass, neutral glaze and yellow colour agent.

Emulsify with a hand blender and leave to crystallize for 12 hours.

Use at 30-32°C.