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By Johanna le Pape
Ingredients
100g
500g
Gluten-free sugary dough
- Extra Incorporation Butter 100g
- Whole sugar 50g
- Almond powder 30g
- Sea salt 1g
- Egg 1
- Whole rice flour 120g
- Chestnut flour 60g
Almond cream
- Almond powder 65g
- Whole sugar 15g
- Extra Incorporation Butter 50g
- Organic egg (½) 25g
Mango and Passion Fruit gel
- Mango 400g
- Passion Fruit 200g
- Sugar 20g
- Alginate 7g
- Mango brunoise 300g
Vanilla Mousse
- Whipping Cream 35% (1) 150g
- Vanilla seeds 2 pièces
- Agave sirup 45g
- Gelatin 30g
- Whipping Cream 35% (2) 350g
matcha Mousse
- Whipping Cream 35% (1) 150g
- Matcha 8g
- Agave Sirup 45g
- Gelatin 30g
- Whipping Cream 35% (2) 350g
Step1
Gluten-free sugary dough
With the leaf of a a mixer, mix soft butter and whole sugar. Add almond powder and sea salt. Gradually add the eggs and the flours.
Spread the dough 5mm thick between two baking sheets. Store in the freezer for 5min. Draw a big heart in the daw with a knife. With the remaining dough, you can create other shortbreads. Cook in the oven for 15min at 165°C.
Step2
Almond paste
With a spatula, mix almond powder with sugar and butter until you obtain a homogeneous dough. Add the eggs, some bitter almond and rhum.
Step3
Mango and Passion fruit gel
Clean and peal the mango. Mix the mango into a puree and cut 300G mango into a Brunoise. Mix the 400g of mango into a puree with alginate and sugar.
Add the passion fruit, the mango brunoise and refrigerate.
Step4
Vanilla Mousse
Heat the cream (1) with vanilla seeds and agave sirup. Add the gelatin.
Add the cream (2), mix and drain. Store in the refrigerator for 24h.
Step5
Matcha Mousse
Heat the cream (1) with matcha and agave sirup. Add the gelatin.
Add the cream (2), mix and drain. Store in the refrigerator for 24h.