Ingredients:
· 20-25 Mini rolled biscuits Masdeu
· Coconut mousse
15 g of white sugar
80 ml of cream (35% butterfat)
3 g of gelatin sheets, 2 g each sheet
55 g of coconut puree
150 g of white couverture
135 ml of cream (35% butterfat) (2)
· Lime mango dice impregnated
100 g of peeled mango
2 g of lime zest
· Grated coconut
Elaboration:
Coconut mousse
1. Boil the coconut puree together with the cream.
2. Add the gelatin to the hot liquid, to dissolve. Once ready,
pour over the chopped chocolate.
3. Mix until completely melted, then emulsify.
4. Allow to cool to 35ºC. Afterwards, gradually incorporate the cream (2) whipped into soft peaks and reserve the mousse in a piping bag.
Impregnated mango cubes with lime
1. Cut the mango into small cubes, 0.5 cm.
2. Pour into a vacuum bag along with the lime zest.
3. Pack 2 or 3 times, until the cubes are completely impregnated.
4. Reserve.
Assembly:
Mix the coconut mousse with the mango lime cubes.
Fill the mini coconut rolled biscuits with the mousse.
Place grated coconut at the extrems of the rolled biscuit.
