Coco Havana

Ingredients

Grams
Base
Tegral Satin Moist Cake Chocolate 500
Water 100
Egg 200
Oil 175
Base total 975
Coconut Bavarois
Coconut Puree 250
Egg Yolk 50
Milk 50
Whipping Cream 300
Gelatine Mass 7
Cremyvit Classic 30
Water 35
Sugar 60
Coconut Bavarois total 782
Mango Lime Mousse
Vivafil Mango 150
Lime Juice + Zest 1 nos
Whipping Cream 150
Mango Lime Mousse total 301
Mango Compote
Fresn Mango Cube 200
Lime Zest 1 nos
Mango Compote total 201

Working Method

Base
  • Mix all ingredients on medium speed for 1-2 mins.
  • Baked 180°C about 15 mins.

Coconut Bavarois
  • Soak gelatin mass and water for 10 mins.
  • Cook the coconut puree, milk, sugar and egg yolk until 82°C, then add in Cremyvit Classic.
  • Add gelatin mass into mixture.
  • Incorporate whipping cream into it.

Mango Lime Mousse
  • Semi-whip the cream. 
  • Mix Vivafil Mango and lime together then fold into mixture.

Mango Compote
  • Marinated the fresh mango cube and lime together for 3 mins.

About this recipe

Complexity level:  

Tegral Satin Moist Cake Chocolate is a full proof and easy way of creating extraordinary celebration and layer cake. 

Cremyvit Classic, is a range of deliciously smooth and creamy custard cream.

Vivafil Mango contains more than 35% of real fruit content, with superior bake stable and freeze stable.

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