Varied recipes

FRUIT CAKE

INGREDIENTS

  • Ardour fruit gelled:
  • – 600 g of pulp.
  • – 270g of sugar.
  • – 10 g of agar agar.
  • Banana cake:
  • – 112 g of butter.
  • – 188 g of sugar.
  • – 2 eggs.
  • – 204 g of ripe bananas.
  • – 224 g of flour.
  • – 6 g of sodium bicarbonate.
  • Mirror glaze:
  • – 165 cc of water.
  • – 225 g of sugar.
  • – 225 g of glucose.
  • – 225 g of white protection.
  • – 200 cc of coconut milk.
  • – 20 g of unflavored gelatin.
  • – 120 cc of water.
  • – 110 g of chilly pulp.
  • Mango mousse:
  • – 1000 cc semi-batida cream.
  • – 400 g of mango pulp.
  • – 360 g of egg whites.
  • – 720 g of sugar.
  • – 20 g of unflavored gelatin.
  • – 120 cc of water.
  • Frambuesa mousse:
  • – 600 cc of semi-whipped cream.
  • – 200 g of raspberry pulp.
  • – 180 g of egg whites.
  • – 360 g of sugar.
  • – 10 g of unflavored gelatin.
  • – 60 cc of water.

FRUIT CAKE with ardour fruit gel, banana sponge cake, mirror glaze and mango and raspberry mousse

PROCEDURE:

Mango mousse:

1. We beat the cream to ½ level. We add the beforehand hydrated melted gelatin to our Italian meringue.

2. We make an Italian meringue with the egg whites and sugar.

3. We combine the pulp and blend it with our semi-whipped cream, with out beating.

Frambuesa mousse:

1. We make an Italian meringue with the egg whites and sugar.

2. We beat the cream to ½ level. We combine the pulp and blend it with our semi-whipped cream, with out beating.

3. We add the beforehand hydrated melted gelatin to our Italian meringue. We incorporate our cream and pulp with enveloping actions into the Italian meringue. We pour into the corresponding molds. We freeze.

Ardour fruit compote:

1. We carry the pulp to 105°C.

2. We combine the starch with the sugar and once we attain the temperature we add it to the earlier preparation.

3. We let it thicken.

4. We take away from the warmth. We add the beforehand hydrated melted gelatin.

Ardour fruit gelled:

1. We carry the eagerness fruit pulp to 100°C and add the sugar together with the agar agar.

2. Let it boil for 1 minute. We pour over the corresponding mould.

Banana cake:

1. We stock out a cremation. We add the eggs.

2. Add the banana puree.

3. We add the beforehand sifted dry components. We bake at 180°C for 14 minutes.

Mirror glaze:

1. We carry the water, sugar and glucose till we attain 107°C.

2. Pour over the white protection.

3. We add the beforehand hydrated gelatin.

4. We add the coconut milk.

We add the chilly pulp and emulsify with a mixer.

We use at 24°C.

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