Ingredients
Mango Cream
15 g / 53 oz Sheet Gelatin
600 g / 21 oz Mango Purée
20 ml / 1.3 tbsp Lemon juice
120 g / 4.2 oz Icing sugar
500 g / 17.6 oz Whipped cream
30 ml / 2 tbsp Orange liquor
Marble Chocolate Balls
100 g / 3.5 oz Edelweiss Rondo 36%
Orange coloring
Chocolate Transfer Strip
100 g / 3.5 oz Accra 60%
1 ea Transfer Sheet
Mango Brilliant Gel
60 g / 2.12 oz Napmiroir
30 g / 1.06 oz Mango Purée
Preparation
Mango Cream
Mix Sheet Gelatin in cold water and dissolve by heating in microwave. Put Mango Purée, lemon juice and icing sugar in a large mixing bowl. Mix well and fold in whipped cream. Fold in orange liquor and Sheet Gelatin. Mix well and pour into cake rings lined with sponge layer (18 cm x 5 cm). Level the top and chill in refrigerator at 41°F/5°C.
Marble Chocolate Balls
Brush polycarbonate moulds (half sphere, 3 cm) with a thin layer of orange colored couverture. Coat with Edelweiss Rondo 36% to make a marble effect. Demold and put 2 half spheres together to form the balls.
Setting
Remove cake ring and cover the cake top with Napmiroir. Surround the cake side with a 3 cm high transfer strip with Accra 60%.
Decoration
Decorate with marble chocolate balls and white chocolate curls.
Specialty Ingredients
#28001 Ponthier Mango Purée
#41021 Bakbel Napmiroir
#31102 Felchlin-Swiss Accra 60%
#31125 Felchlin-Swiss Edelweiss Rondo 36%
#90070 Sheet Gelatin
