Mango Bravo Recipe Conti's Style
Автор: Jo Florendo
Загружено: 2020-10-03
Просмотров: 12462
I'm sharing my Mango Bravo Recipe
Meringue Wafer:
7 pcs. egg whites @ room temperature
1 cup caster sugar + 1 tbsp sugar optional
1 tsp cream of tartar
1/4 cup hazelnuts meals or 1/2 cup crushed cashews nuts
-2 tbsp corn flour
Chocolate Mousse
-thickened cream 1 cup = 240 ml
1/3 cup icing sugar + 2 tbsp icing sugar (optional)
-113 grams of milk chocolate
20 grams of dark chocolate
-1 tbsp cocoa powder
Note: (Fridge for 2 hrs. to set the mousse)
-3 pcs medium size Fresh Mango
Stable Whipped Cream
thickened cream 2 3/4 cups
-1 cup icing sugar + 1/3 cup icing sugar
1/3 cup spreadable light cream cheese = 40 grams
Chocolate drizzle: 50 grams milk chocolate + 20 grams dark chocolate
Baking time for the Meringue
Pre-heat your oven @130 celsius for 10 mins. only
Bake time: 2 hrs @ 130-celsius *****time may vary depending on your oven
Open to check your meringue: Turn off your oven but leave the fan ON then rest for 1hr
Bake again for another 30 mins to 45mins. @ 120 Celsius
Rest for 1hr. inside the oven *turn OFF" until totally crispy and dry
Cooling takes 30 mins before you remove from the silicon.
Note: Made a mistake it should be keep in the freezer overnight before you slice.....Enjoy
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