Recipe for approximately 54 pieces.
Fondant
Butter 100g
Icing sugar 80g
Almond powder 100g
Eggs 100g
Starch 10g
Cream 30g
Soften de butter. Add the sugar, almond powder, starch, eggs and the warm cream. Pour into a mould and bake at 160ºC.
Mango coulis
Frozen mango purée 250g
Passion fruit juice 50g
Inverted sugar 50g
Pectin NH 8g
Caster sugar 50g
Heat the purées and inverted sugar to 40º. Add the pectin and caster sugar mixture and bring to the boil. Mould immediately and freeze.
Finishing touches
Stick the fondant on a pastille of dark chocolate, stick the 2nd pastille on the fondant and position little flower of coulis.
Ingredients for this recipe
Butter 100g
Cream 30g
Eggs 100g
Icing sugar 80g
Caster sugar 50g
Inverted sugar 50g
Poudre almond 100g
Starch 10g
Pectin NH 8g
Frozen mango purée 250g
Frozen passion fruit purée 50g
