BLUE LAGOON

A delicate summer dessert. Mousse based on white chocolate and peaches, strong flavour of mango and passion fruit jelly beans and marzipan sponge cake creates a perfect composition for the sunny, summer days.

RecipePhoto

Used products and decorations

REEF

Code 331061

BLUE PEARL

Code 331059

MALTA

Code 331060

CHOCOLATE WHITE 29%

Code CHB28XXB3

MARZIPAN 50%

Code 6160

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Recipe

MARZIPAN AND PEACH SPONGE CAKE

Ingredients:

460 gBarima Artisanal Marzipan 50% (code 6160)

320 gEggs

40 gPlain flour

40 gPotato starch

50 gButter

100 gOil

100 gFresh peach (diced)

Preparation:

Melt the butter in the microwave, add the oil and mix thoroughly. Whisk the marzipan in a mixer, adding eggs - one by one, until the texture is smooth and stiff. Add the flour mixed with the potato starch and finally combine with the melted butter and oil. Spread everything onto the baking tray, sprinkle with diced peaches and bake at 175ᴼC for 15 min. Cut out the desired shape.

MANGO-PASSION FRUIT JELLY

Ingredients:

150 gMango puree

150 gPassion fruit puree

50 gSugar

8 gGelatine

40 gWater

Preparation:

Soak the gelatine in water. Boil the puree with the sugar and add the soaked gelatine. Pour into a silicone mould and freeze.

CHOCOLATE MOUSSE WITH PEACH

Ingredients:

220 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

300 gPeach Puree

40 gPeach-passion fruit concentrated paste

23 gGelatine

115 gWhipped Cream 30%

Preparation:

Soak the gelatine in water. Bring to boil the peach puree and add soaked gelatine. Pour it over white chocolate, add concentrated paste and stir until chocolate melts. Combine it with the whipped cream at the end. Put half of the mousse into a silicone mould, insert the frozen mango-passion fruit jelly, put another part of the mousse and cover with a sponge cake. Freeze. Coat the frozen mousse with Barima Artisanal White Velly Spray (code AP0379NE)

Decoration

Then finish with chocolate decorations Barbara Decor:

Blue Perl (code 331059)
Malta (code 331060)
Reef (code 331061)