Ingredients
For 2 servings
65 g egg
125 g sugar
125 g cake flour
10 g baking powder
10 g yoghurt powder
125 g milk
3 grated zest of lemons
90 g olive oil
200 g mango purée
35 g passion fruit purée
70 g egg
70 g egg yolk
40 g sugar
8 g gelatin sheets
50 g Debic Cake Butter
225 g strawberry purée
10 g lemon juice
30 g honey
30 g sugar
7 g pectin NH
4 g sheet gelatin
225 g diced strawberries
100 g sugar
35 g water
50 g egg whites
100 g lemon juice
1 grated zest lemon
10 g gelatin sheets
100 g Greek yoghurt
395 g Debic Stand & Overrun
225 g water
200 g sugar
300 g glucose
200 g condensed milk
18 g sheet gelatin
250 g white chocolate
green food colouring
Preparation
Beat the eggs with the sugar.
Add the flour, baking powder and yoghurt powder.
Add the milk infused with lemon zest and the oil.
Spread the mixture onto a baking sheet.
Bake at 180ºC for 8 minutes.
Cool, cut into desired shapes and freeze.
Prepare a crème anglaise with the purées, egg, egg yolk and sugar.
Dissolve the pre‑soaked gelatin into the mixture.
At 35ºC, emulsify with the Debic Cake Butter.
Pour into the mould and freeze.
Heat the purée with lemon juice, honey and half the sugar.
At 45ºC, add the remaining sugar mixed with pectin.
Bring to the boil.
Melt the gelatin.
Add the diced strawberries.
Pour over the mango filling.
Make an Italian meringue with the sugar, water and egg whites.
Heat half the lemon juice with the zest.
Dissolve the pre‑soaked gelatin and mix with the remaining lemon juice.
Combine with the yoghurt.
Fold in the meringue.
Fold in the semi‑whipped Debic Stand & Overrun.
Spoon into the silicone mould.
Bring the water, sugar, glucose and condensed milk to the boil (101ºC).
Melt the pre‑soaked gelatin sheets into the mixture.
Emulsify with the white chocolate and green colouring.
Assembly
Portion the yoghurt mousse into the silicone mould, covering the bottom and the sides.
Place the frozen inserts.
Cover with the remaining mousse.
Place the sponge cake on top.
Freeze until completely set.
Unmould.
Glaze with the green glaze.
Finishing touch
Finish with semi‑whipped cream to create a snow‑like effect.
