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Exotic little flower

By Franck Michel 

    
realisation-franck-michel-g.jpg   Moulds used :

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Flexipan® mini charlottes ref 1071


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Flexipan® mini cylindres ref 2435


Recipe for approximately 54 pieces

Fondant
• 100 g butter
• 80 g icing sugar
• 100 g almond powder
• 100 g eggs
• 10 g starch
• 30 g cream

Soften the butter. Add the sugar, almond powder, starch, eggs and the warm cream. Pour into the mould Flexipan® mini cylinders ref 2435 and bake at 160°C.


  

Mango coulis

• 250 g frozen mango purée
• 50 g passion fruit juice
• 50 g inverted sugar
• 8 g pectin NH
• 50 g caster sugar

Heat the purées and inverted sugar at 40°C. Add the pectin and caster sugar mixture and bring to the boil. Mould immediately in the  mould Flexipan® mini charlottes ref 1071 and freeze.


Finishing touches
Stick the fondant on pastille of white chocolate, stick the second pastille on the fondant and position little flower of coulis.