Entremet Flora

Entremet

Flora

Entremet

Flora For 2 Fruit moulds (each tin for 6 guests)

Chocolate Mousse Passion Mangaro

Stewed banana

Whipping cream 140 g/4.93 oz Passion fruit flesh 240 g/8.46 oz Gelatin sheet 12 g/0.42 oz Egg yolk 110 g/3.88 oz Inverted sugar 30 g/1.05 oz Dark Mangaro couverture (ref 20505) 400 g/14.1 oz Frothy whipped cream 700 g/24.69 oz Process : heat up the blend of whipping cream and passion fruit flesh in order to bring it to the boil, add the blend of egg yolk and inverted sugar. Keep whipping and simmer. Off the stove, add the warm melted dark Mangaro couverture. Blend the mixture at 35°C/308.15 °F and add the frothy whipped cream.

Exotic cream Mashed passion fruit Mashed lime Mashed banana Egg yolk Inverted sugar Gelatin sheet

75 g/2.64 oz 75 g/2.64 oz 100 g/3.52 oz 140 g/4.93 oz 40 g/1.41 oz 5 g/0.17 oz

Passion fruit juice Sugar Chunks of banana Butter Lime juice

80 g/2.82 oz 40 g/1.41 oz 200 g/7.05 oz 40 g/1.41 oz 10 g/0.35 oz

Process : do not overcook the blend: banana chunks should remain crunchy. Leave to cool and set on top of the exotic cream insert. Put through deep freezer.

Dark Mangaro couverture Sun fruits “Green Fruit” slices “Green” Cherry tree

ref 20505

Package* Stencil

ref 29970 ref 29210

Fruit moulds Brown gun preparation

ref 29779

ref 28686 ref 28858

ref 27927

* Package with printed sheets, a pre-printed alveolus, a neutral sheet and stickers.

Setting out: line tins with Passion Mangaro chocolate mousse. Add a chocolate biscuit, a little chocolate mousse and the exotic cream insert. Add stewed banana, smooth with mousse and lay another biscuit on top.

Finishing: remove tins, and use chocolate spray gun to coat the desserts; decorate with sun fruit, citrus fruit slices and «Green» cherry tree leaves.

Process : bring the mashed fruits to the boil.

Pour the blend over the mix of egg yolk and inverted sugar. Simmer the blend. Take the pan off the stove and add the soaked and squeezed gelatin. Mix and set in inserts.

Store in the refrigerator.

All the Chocolate Decorations ready for use shown in the photo are featured in our Produits de Laboratoire catalogue.

Chocolate mousse Passion Mangaro Chocolate biscuit Exotic cream Stewed banana Chocolate biscuit Recipe by Philippe Parc MOF, Craftsman of the Year (Pastry) World Champion (Pastry, Chocolate making, Ice cream)

Les

de la Chocolaterie MICHEL Cluizel

Chocolaterie MICHEL CLUIZEL - Avenue de Conches - 27240 Damville - France - Tél. +33 (0)2 32 35 60 00 - Fax +33 (0)2 32 34 83 63 - www.cluizel.com - S.A.S. au capital de 1.000.000 € - SIRET 603 650 094 00023 - March 2009