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Home / Coconut and Mango Petit Four

Coconut and Mango Petit Four

Coconut and Mango Petit Four

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Mango Gelee
  • Coconut Pannacotta
  • Coconut Crumble

Mango Gelee

400g (14.1oz)
100g (3.5oz)
100g (3.5oz)
10g (0.4oz)
85g (3.0oz)

* can be replaced with

Method of Preparation

  1. Combine all of the ingredients in a saucepan and bring to a boil.
  2. Pour into desired mold and refrigerate until set.

Coconut Pannacotta

500g (17.6oz)
500g (17.6oz)
200g (7.1oz)
40g (1.4oz)
120g (4.2oz)

Method of Preparation

  1. Combine all of the ingredients in a saucepan and bring to a boil.
  2. Pour into desired mold and refrigerate until set.

Coconut Crumble

150g (5.3oz)
150g (5.3oz)
75g (2.6oz)
120g (4.2oz)
100g (3.5oz)
180g (6.3oz)
2g (0.1oz)
as needed

Method of Preparation

  1. Place all ingredients in a 5qt mixer with a paddle and mix at a low speed until loose and crumbly.
  2. Crumble by hand on a Silpat® lined sheet pan.
  3. Bake at 160°C/320°F until golden brown.
  4. Remove from oven and dust with Cacao Barry Mycryo.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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