95 g mango puree
95 g pineapple puree
35 g sugar
30 g eggs yolk
2 pieces gelatine sheet
80 g soft butter
Whisk the yolk and the sugar at least 5 minutes
in a saucepan heat the fruit puree after adding the mix of eggs yolk sugar on the puree and cook until 80c
cool the preparation up to 35c and add the soft butter and the melted gelatine
leave at least 12 hours cool.
Meringue Suisse recipe: click here
60 g passion fruit puree
60 g coconut puree
20 g lime puree
40 g brown sugar
70 g cream
Prepare a caramel with the sugar
after my caramel is ready to add the purees of fruits in one time and melange gently for 5 to 7 minutes before ebullition preparation
at the end add 70 g of the cold cream and let stand in the fridge for 24 hours.
2 egg whites
125 mL of sugar
56 ml of melted butter
1 tsp vanilla extract
130 g flour
Preheat oven to 170c.
In a bowl, whisk the egg whites with an electric mixer until they form a foam. Add the sugar until the meringue farms. Add butter and vanilla. Stir the flour into the mix using a wooden spatula or hand whisk
Using an ice cream scoop or spoonful, place 15 ml of dough per biscuit on a silicone sheet. leave a space of 4 cm between each biscuit. Spread the dough well with the back of a spoon to form a thin disc of 9 cm.
Bake for about 6 minutes or until the edges of the cookies are golden brown.
Peel off the biscuits with a spatula and shape them into tiles, tulips or cigarettes or cut with a flower shaped piece. Let cool in a dry place and unmold.
Vanilla Ice Cream:
8 egg yolks
200 ml sugar
450 ml milk
450 ml cream
1 piece of vanilla.
In a bain-marie, off the heat, whisk the egg yolks and sugar until the mixture is white. Whisk milk, cream, and vanilla, Cook in a bain-marie, stirring with a wooden spoon until the mixture are coated on the back of the spoon. let this custard cool in the refrigerator, pour the mixture into a large bowl and freeze overnight, before using. Pour the vanilla ice cream into the food processor and return to the freezer or use it at the same time.