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Home / Exotic Verrine with Lime and Mango

Exotic Verrine with Lime and Mango

Exotic Verrine with Lime and Mango

Rating:

Recipe Created By:
Ron Paprocki
Difficulty:
Advanced

  • Components Of Recipe
  • Soft White Chocolate-Lime Ganache
  • Coconut Foam
  • Mango Passion Dice
  • Mango Thai Basil Sorbetto
  • Final Assembly

Soft White Chocolate-Lime Ganache

500g (17.6oz)
500g (17.6oz)
2g (0.1oz)
2g (0.1oz)

Method of Preparation

  1. Combine heavy cream, salt, and lime zest in pot; bring to a boil.
  2. Pour over chocolate and stir together.

Coconut Foam

1000g (35.3oz)
115g (4.1oz)
250g (8.8oz)
75g (2.6oz)

Method of Preparation

  1. Combine all ingredients.
  2. Place in foam canister and charge with 2 cream chargers.
  3. Store refrigerated until ready to use.

Mango Passion Dice

300g (10.6oz)
75g (2.6oz)

Method of Preparation

  1. Combine all ingredients.
  2. Use as desired to build verrine.

Mango Thai Basil Sorbetto

750g (26.5oz)
25g (0.9oz)
60g (2.1oz)
90g (3.2oz)
125g (4.4oz)
10g (0.4oz)
5g (0.2oz)
2g (0.1oz)

* can be replaced with

Method of Preparation

  1. Combine sugar, water, and glucose; bring to a boil; remove from heat.
  2. Add Thai basil and allow to infuse.
  3. When cool, strain; add remaining ingredients and mix well with immersion blender.
  4. Freeze in batch freezer per machine instructions.

Final Assembly

  1. In a 2 oz. shot glass, layer 1 cm. of Lime Ganache and place in refrigerator to set.
  2. Add 1 cm. of Mango Passion Dice.
  3. When ready to serve, add a small quenelle of Mango Thai Basil Sorbetto.
  4. Top with coconut foam.
  5. Garnish with a dusting of graham cracker crumbs.
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Have Questions?

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