Mango-pistache virrine

Pistache mousse, mango mousse and peanut crumble

Pistache mousse Mango Mousse Red fruit gel
Mango-pistache virrine - photo1 | Debic

Ingredients

For 30 servings

Pistache mousse

200 g pistache pate

1000 g Debic Vegan-Top

15 g pectin

150 g sugar

3 g salt

150 g water

Mango mousse

300 g Mango purée

600 g Debic Vegan-Top

10 g pectin

50 g sugar

Red fruit gel

370 g red fruit puree

6 g pectin

50 g sugar

Mango gel

370 g mango puree

6 g pectin

50 g sugar

Peanut crumble

125 g coconut fat

80 g powder sugar

2 g salt

40 g peanuts

20 g roasted peanut oil

230 g flour

Preparation

Pistache mousse

Mix the pectin with sugar

Heat 150 gr of the Debic Vegan-Top and water add the pectin, cook for 2 min add the pistache pate

Whip the rest of the Debic Vegan-Top at medium speed till air

Mix the nuts pate whit the Debic Vegan-Top

Mango mousse

Mix the pectin with sugar

Heat half of the fruit puree until 50 °C and add the pectin blend whit a hand blender

Cook for 2 min add the rest of the puree to cool it a bit down

Whip the Debic Vegan-Top at medium speed till air

Mix the puree with the Debic Vegan-Top

Red fruit gel

Mix the pectin with sugar

Heat the puree to 50 °C add sugar mixed with pectin

Blend and heat to 100 °C

Mango gel

Mix the pectin with sugar

Heat the puree to 50 °C add sugar mixed with pectin

Blend and heat to 100 °C

Peanut crumble

Cutter the roasted peanuts until they are powder

Mix the coconut fat, the icing sugar, the salt and the peanut powder into a dough

Add the peanut oil and mix

Mix the flour, and potato starch

If there are nice crumbles stop the machine

Bake at 170°C fore 20 min

Assembly

Pipe a layer of mango mousse in the glass and cool

Cover with a layer of warm mango gel

Pipe a layer of pistache mousse in the glass and cool

Cover with a layer of warm red fruit gel

Decorate with the peanut crumble and fresh bleu and black berries

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