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Home / Mango Noisette Plated Dessert

Mango Noisette Plated Dessert

Mango Noisette Plated Dessert

Rating:

Recipe Created By:
Salvatore Martone
Difficulty:
Advanced

  • Components Of Recipe
  • Caramel Hazelnut Ice Cream
  • Hazelnut Brown Manger
  • Passion Mango Cremeaux
  • Hazelnut Dragon Beard
  • Caramelized Hazelnut

Caramel Hazelnut Ice Cream

300g (10.6oz)
250g (8.8oz)
1300g (45.9oz)
20g (0.7oz)
7g (0.2oz)
180g (6.3oz)

* can be replaced with

Method of Preparation

  1. Make a dry caramel; deglaze with the cream.
  2. Add milk, sugar and at 45°C/113°F and heat to 85°C/185°F.
  3. Remove from stove; add and burr mix.
  4. Allow to rest overnight; spin in ice cream machine the following day.

Hazelnut Brown Manger

50g (1.8oz)
250g (8.8oz)
4 each
30g (1.1oz)
250g (8.8oz)

* can be replaced with

Method of Preparation

  1. Warm the milk and sugar; add bloomed gelatin and cool over an ice bath.
  2. Add soft whipped cream; spread into desired frame or mold.
  3. Cut with a 30mm round cutter and use as desired on plated dessert.

Passion Mango Cremeaux

150g (5.3oz)
150g (5.3oz)
250g (8.8oz)
75g (2.6oz)
150g (5.3oz)
200g (7.1oz)
2.5 each

Method of Preparation

  1. Combine purees and warm.
  2. Combine egg yolks and sugar, temper with the warm purees and cook to 85°C/185°F.
  3. Add bloomed gelatin; cool to 45°C/113°F.
  4. Burr mix in the butter; pour into desired flexipat.

Hazelnut Dragon Beard

500g (17.6oz)
40g (1.4oz)
150g (5.3oz)

* can be replaced with

Method of Preparation

  1. Combine water and ; cook to 145°C/293°F (maximum 150°C/302°F).
  2. Add the and allow to cool.

Caramelized Hazelnut

200g (7.1oz)
75g (2.6oz)
25g (0.9oz)
5g (0.2oz)

Method of Preparation

  1. Combine water and sugar; cook to 112°C/233°F.
  2. Add hazelnuts and caramelize; add cocoa butter and pour onto Silpat®.

Have Questions?

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