Mango Cream
Preparation
Beat the egg yolk and the cr ystal sugar over steam until fluff y. Add the melted chocolate and fold in the QimiQ. Cool down the mix to approximately 30°C while stirring constantly. Fold in the Darbo mango compound and finally carefully mix in the whipped cream.
This recipe is also suitable for Darbo strawberry, banana, passion fruit and orange compounds.
Ingredients:
100 g egg yolk
50 g crystal sugar
200 g QiumQ
100 g white chocolate
85 g Darbo Mango compound
200 g cream
