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Savor the synergy of vegan based-ingredients and delights with this recipe!
Savor the synergy of vegan based-ingredients and delights with this recipe!
Containing: 9 Components

Flavours

Banana, Caramel, Hazelnuts, Bitter Chocolate, Mango, Orange Blossom

Chocolate Sponge

Ingredients: Chocolate Sponge

  • 7.1 oz
    Damarera Sugar
  • 4.8 oz
    almond powder
  • 2.8 oz
    Rice Flour
  • 0.7 oz
    Corn starch
  • 0.9 oz
    Sosa Natur Emul
  • 0.1 oz
    baking powder
  • 0.1 oz
    baking soda
  • 1.4 oz
    Extra Brute

Preparation: Chocolate Sponge

Mix 

Ingredients: Chocolate Sponge

  • 1 piece(s)
    Bourbon Vanilla Pod

Preparation: Chocolate Sponge

Scrape

Ingredients: Chocolate Sponge

  • 250 ml
    water
  • 3.5 oz
    Overripe Banana

Preparation: Chocolate Sponge

Blend

 

Mix all dry ingredients and blend in thermomix.
Add banana and water into dry ingredients, then blend well.
Bake in the oven at 180oC for about 18 minutes.

Banana Caramelize Compote

Ingredients: Banana Caramelize Compote

  • 2.8 oz
    Castor Sugar
  • 1 pod(s)
    Bourbon Vanilla Pod
  • 14.1 oz
    Ripe Banana

Preparation: Banana Caramelize Compote

Mix sugar in the pot, make a dry caramel.
Add dice banana and stir it until caramel cover it .
Keep aside to cool down before use it.

Hazelnut Caramelize

Ingredients: Hazelnut Caramelize

  • 1.6 oz
    Castor Sugar
  • 25 ml
    water
  • 5.3 oz
    Blanched Hazelnuts
  • 0.1 oz
    MycryoTM Cocoa Butter2

Preparation: Hazelnut Caramelize

Mix sugar and water in the pot and bring to boil until 111oC.
Add hazelnuts and keep stirring until get caramelize.
Take out from the stove and add MycryoTM Cocoa Butter, mix well.
Spread in the tray to cool down.

Mango Passion Compote

Ingredients: Mango Passion Compote

  • 5.3 oz
    Ponthier Alphonso Mango Puree
  • 2.1 oz
    Ponthier Passion Fruit Puree

Preparation: Mango Passion Compote

Mix

Ingredients: Mango Passion Compote

  • 0.4 oz
    Castor Sugar
  • 0.1 oz
    Sosa Elastic
  • 3 piece(s)
    Fresh Passion Fruit

Preparation: Mango Passion Compote

Add

Ingredients: Mango Passion Compote

  • 1.1 lb
    Ripe Fresh Mango

Preparation: Mango Passion Compote

Dice

Mix the puree in the pot and heat it up.
Add sugar and elastic previously mix to the puree and let it boil.
Add passion fruit seed extract from the fresh one.
Keep aside and cool down before adding diced fresh mango and fold it.

Orange Blossom Cremeux

Ingredients: Orange Blossom Cremeux

  • 9.3 oz
    almond milk
  • 0.9 oz
    Castor Sugar
  • 0.2 oz
    Sosa Natur Emul

Preparation: Orange Blossom Cremeux

Mix

Preparation: Orange Blossom Cremeux

Blend

Ingredients: Orange Blossom Cremeux

  • 40 ml
    olive oil
  • 25 ml
    Orange Blossom Water

Preparation: Orange Blossom Cremeux

Add

Mix almond milk, natur emul and bring to boil.
Pour the liquid three times to mix of Saint-Domingue 70% and Excellence 55%, then do emulsion.
At last, add olive oil and orange blossom, blend properly.
Keep aside and let it set before use.

Orange Blossom Cremeux

Ingredients: Orange Blossom Cremeux

  • 9.3 oz
    almond milk
  • 0.9 oz
    Castor Sugar
  • 0.2 oz
    Sosa Natur Emul

Preparation: Orange Blossom Cremeux

Mix

Preparation: Orange Blossom Cremeux

Blend

Ingredients: Orange Blossom Cremeux

  • 40 ml
    olive oil
  • 25 ml
    Orange Blossom Water

Preparation: Orange Blossom Cremeux

Add

Mix almond milk, natur emul and bring to boil.
Pour the liquid three times to mix of Saint-Domingue 70% and Excellence 55%, then do emulsion.
At last, add olive oil and orange blossom, blend properly.
Keep aside and let it set before use.

Assembly

Chocolate Pod
Chocolate Sponge
Banana Caramelize Compote
Hazelnut Caramelize
Orange Blossom Cremeux
Mango Passion Compote
Basil Cress

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