Combine softened brown butter, brown sugar, eggs and vanilla in a Robot Coupe.
Sift dry ingredients together and add to the brown butter mixture.
Once well incorporated pour 1000 grams to half sheet pan.
Bake at 165°Celsius for 17 minutes.
Mango Lime Cremeux Method
Combine sugar, pectin, lime zest and cornstarch.
Add cornstarch mixture to mango puree and heat to a boil for 2 minutes stirring often.
Cool mixture to 45°Celsius and add gelatin.
Add butter, lime juice and combine until smooth.
Pour Mango mixture onto a half sheet pan and freeze until ready for use.
Pineapple Basil Compote Method
Caramelize together sugar and water.
Deglaze with pineapple and cook till softened. Combine lime with cornstarch and add to pineapple mixture.
Bring to a boil and cook for 1 minute or until thickened.
Add gelatin and pour on half sheet pan.
Reserve in freezer until ready for use.
Lynchee Lime Mousse Method
Heat cream, half of lychee puree and sugar to a boil.
Pour/mix over recently whisked yolk, sugar and lime.
Heat to 82°Celsius.
Strain over puree and gelatin and cool to 21°Celsius.
Pour egg mixture in three additions to whipped cream while slowly folding till both mixtures are combined.
Mirrior Glaze Method
Heat sugar, glucose and water to 104°Celsius.
Pour over milk, gelatin, white chocolate and color.
Use a hand blender to mix being careful not to incorporate air bubbles.
Reserve for next day and heat mix to 40°Celsius for use.
White Nuetra Glaze Method
Sift color into Neutre and then mix until incorporated.
When ready for use heat to 62°Celsius.
Assembly Method
Once all components are frozen cut using a 6 inch cake ring.
When mousse is made assemble in your mold working with the mango insert, pineapple compote and finished with your banana cake making sure to have a small amount of mousse in between each layer.
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