Recipe – Matcha and Mango Single Portions

• This time, Pastry Chef Georgian Tufă, from Sweet Dessert, proposes a recipe with a Japanese flavor: the matcha and mango monoportion, made with virtuosity as part of the "Masters of the White Art Invite You to the Baking Show" project.

Matcha and Mango Single Portions

1. Matcha countertop

Ingredients:

• Powdered sugar - 200 g
• Almond powder – 130 g
• Flour – 90 g
• Matcha powder – 10 g
• Baking powder – 3 g
• Salt - 2 g
• Eggs – 200 g
• Invert sugar – 40 g
• Extra virgin olive oil – 50 g

Method of preparation:

1. Place all the dry ingredients in the mixer bowl: powdered sugar, almond powder, flour, matcha powder, baking powder, and salt.
2. We homogenize with the leaf-type spatula.
3. Add the eggs and invert sugar, mix until smooth.
4. Finally, add the oil in a thin stream, continuing to mix.
5. We spread the composition on a tray lined with baking paper.
6. We bake 12 minutes at 180°C.

Mango Mousse

Ingredients:

• Mango puree – 350 g
• Sugar – 35 g
• Pectin – 6 g
• Gelatin – 6 g
• Cold water (for gelatin) – 30 g
• White chocolate – 660 g
• Liquid cream – 650 g

Method of preparation:

1. Hydrate the gelatin in cold water.
2. Mix the pectin with the sugar.
3. Heat the mango puree to 70–75°C.
4. Add the sugar mixture and pectin and boil for 1–2 minutes.
5. Remove from heat, add the hydrated gelatin and stir until melted.
6. Pour the hot mixture over the white chocolate and mix with the blender.
7. Fold in the semi-whipped cream, in 2–3 stages.
8. Pour the mousse into the desired shape and refrigerate.

Mango and Lime Caramel

Ingredients:

• Sugar – 340 g
• Whipped cream – 385 g
• Mango puree – 150 g
• Butter – 300 g
• Glucose – 85 g
• Cocoa butter – 65 g

Method of preparation:

1. We prepare a blond caramel from sugar.
2. Separately, bring the cream, mango puree, butter and glucose to a boil.
3. Pour this mixture over the hot caramel and stir constantly.
4. Boil until it reaches 106°C.
5. Add the cocoa butter and mix with the blender.
6. Let cool before use.

Gourmet Glaze

Ingredients:

• White chocolate – 200 g
• Cocoa butter – 50 g
• Freeze-dried mango – 50 g

Method of preparation:

1. Melt the cocoa butter and pour it over the chocolate.
2. Melt the chocolate and cocoa butter together, mixing well.
3. Add the freeze-dried mango pieces.
4. The glaze is ready to use.

Read on HERE in White Art and other delicious dessert recipes.