Group Mango Filling
Ingredient
KG
Mango Gourmet Puree
0.200
Sugar
0.010
Instant jelly powder
0.002
Total Weight: 0.212
Group Chocolate Mango Filling
Ingredient
KG
Mango Gourmet Puree
0.050
Cream
0.070
Liquid Glucose
0.010
Dark Chocolate Couverture
0.180
Unsalted Butter
0.025
Total Weight: 0.335
- In a saucepan heat up mango puree and once start to boil add the sugar and instant jelly mix inside and stir well.
- Boil for 1mine and pour a thin layer inside the baked tartlet and allow to set.
- In a saucepan, heat up fresh cream and mango puree, glucose and then pour over the finely chopped chocolate and emulsify.
- Once cool down to about 36°C at room temp. Butter and emulsify again and layer over the mango layer - make tart even and allow to set and it is ready to be served.
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