Rouleau Exotique

Elaboration:

Light cream with white chocolate and vanilla

· 400ml of whole milk
· 600g of white chocolate
· 680ml of lightly whipped double cream (35% butterfat)
· 400g of semi-candied mango
· 20g of powdered gelatine
· 2 vanilla pods

Put the chocolate, vanilla and rehydrated gelatine into a bowl. Bring the milk to the boil in a saucepan, and then pour it over the ingredients in the bowl,
stirring well until the chocolate has melted. Allow the mixture to cool to 30°C, and then gently fold in the lightly whipped cream and add the semi-candied mango.

Strawberry gelée

· 100g of strawberry purée
· 30g of castor sugar
· 3g of powdered gelatine

Heat the purée together with the sugar to 70°C. Add the previously rehydrated gelatine and mix well. Strain into silicone moulds and freeze.

Mango gelée

· 250g of mango purée
· 75g of castor sugar
· 8g of powdered gelatine

Heat the purée together with the sugar until it reaches a temperature of 70°C. Add the rehydrated gelatine and mix well. Strain into silicone moulds and
freeze.

Hazelnut frosting

· 1000g of chocolate fondant (58%)
· 160g of hazelnut grains
· 120ml of peanut oil

Melt the chocolate at 50°C, then add the hazelnut grains and peanut oil.

Assembly:

In a mould, place the sponge cake sheet and pour the cream.
Add both gelées and keep in the refrigerator. Then, place it on top of the shortcrust pastry.
Plate and cover with the hazelnut frosting.
Garnish.