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For the countertop: the whites are separated from the yolks. Mix the egg whites with the salt powder and sugar until you get a firm meringue. Gradually add the yolks, one by one while mixing. Add the oil, peel and juice of a lemon and mix until the ingredients are incorporated. Flour, matcha powder, baking powder are passed through a strainer. Mix with egg foam with a spatula. We take care to use slow movements, from the bottom up. Bake the pandispan in a tray lined with baking paper, in the oven heated to 175-180 degrees, for 20-25 minutes. Take it out of the oven, let it cool for a few minutes in the form, then turn it over on a grill and let it cool completely.
Gelatin is hydrated in cold water for 10 minutes. Dissolve on the lowest flame of the stove or in the microwave for 15-20 seconds.
Whip the cream with 100 gr of sugar.
Pears, I used 6 halves, cut into cubes.
The yolks are mixed with the rest of the sugar on a steam bath until they turn white. Dissolve gelatin over the yolks.
White chocolate melts on a steam bath.
For mango mousse: mango puree mix should be at room temperature, mix with half of the yolk cream. After incorporating the two ingredients, mix them with half of the whipped cream.
For white chocolate cream: mix with a spatula the remaining half of the yolks with melted chocolate and a few drops of lemon essence. Add to the remaining whipped cream, mix with a spatula. Add the chopped pears and mix.
For assembly: mount the tray with detachable ring in which I baked the pandispan. The cooled top is cut into two slices. Put the first piece of countertop and syrup it with the compote juice. Place the mango mousse on the first counter. Refrigerate the pan for 30-40 minutes. Remove the tray from the fridge, put the second countertop, syrup and put the cream with white chocolate and pears. Put the tray in the fridge for 3-4 hours or preferably until the next day.
For decoration I used white chocolate, fruit, matcha, lemon slices, meringues, pistachios.