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Method

Soft Almond Biscuit

Step 1

• Whip egg white and add gradually the first part of sugar.
• In another bowl, mix whole eggs, egg yolks and second part of sugar.
• Add the almond powder, flour, salt and melted butter only when the egg whites are ready.
• Mix delicately the both preparation and pipe 220 g in Silikomart mold “ECLIPSE 600” and bake at 170°C during 25 min.

Lemongrass Syrup

Step 2

• Bring to boil everything together in a pan and cover to infuse all night.

Vanilla Creamy

Step 3

• Warm the cream and vanilla, mix egg yolks and sugar together and cook together at 85°C.
• Pour over the gelatin mass and mascarpone. Mix and reserve to set.

Exotic Aspic

Step 4

• Warm up passion fruit with sugar, mix with gelatin, and add on zests and fruit filling.
• Pour in the round mold Silikomart KIT TART RING 80 and Freeze.

Neutral Glaze

Step 5

• Bring to boil concentrate glaze with water, add the Diamond glaze and mix.
• Use around 50 – 60°C on frozen products.

Whipped Cream

Step 6

• Whip together to a firm texture

Assembly

• Cut the biscuit in 2 parts from the middle, soaked with lemongrass syrup pipe a layer of  fruit filling mango and a layer of vanilla creamy and cover with the other part of biscuit.
• Glaze a disc of fruit aspic and dispose on top of the biscuit. 
• Cover the side with the whipped cream and decorate with roasted sliced almonds on side and fresh aromatic mini cress on top.