Butterfly Cloud

Delicate mousse, crispy elements, and subtle mango sauce – this miniature treat for the palate is a true masterpiece of confectionery art. White chocolate butterflies add an extraordinary charm to the whole creation.

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Used products and decorations

Butterfly White

Code 33408

CHOCOLATE MILK 34%

Code CHL35XXC3

COCOA BUTTER

Code 2371

ROASTED BLANCHED PEANUT 100% 1KG

Code 6173

CRISPY FLAKES ROYAL

Code 332451

ORANGE VELLY SPRAY

Code FP044689

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Recipe

Crunchy bottom

Ingredients:

100gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)

15gBarima Artisanal Cocoa butter (code 2371)

100gBarima Artisanal Nut paste 100% / roasted blanched peanut (code 6173)

38gButter

130gBarima Artisanal Royal crispy flakes (code 332451)

Preparation:

Melt the milk chocolate with cocoa butter and butter at 45ᴼC. Add peanut paste and mix. Finally add crispy flakes. Spread the mass onto a tray and leave aside until set. Cut out desired shapes.

Mango-Passionfruit jelly

Ingredients:

100gMango puree

100gPassionfruit puree

200gFresh mango (diced)

100gFresh passionfruit

100gSugar

12gPectin NH

Preparation:

Mix the sugar with pectin. Heat the mango and passionfruit purees, add sugar with pectin and bring to boil. Then add diced mango and fresh passionfruit. Boil it for another approx. 3 minutes. Pour the mass into moulds and freeze.

Coconut mousse

Ingredients:

110gBarima Artisanal white chocolate 29% (code CHB28XXB3)

110gCream 32% fat

10gGelatine

50gWater

350gWhipped cream 32% fat

25gConcentrated coconut paste

Preparation:

Soak gelatine in cold water. Boil the cream and dissolve soaked gelatine in it. Pour hot cream with gelatine onto the chocolate and mix well. Cool it down to 37°C and gently combine with whipped cream and coconut paste. Pour the mousse into a silicone mould, insert frozen mango-passionfruit jelly and cover with a crunchy bottom. Freeze. Coat the frozen monoportions with Barima Artisanal Orange Velly Spray (code FP044689).

Vanilla cream (for decoration)

Ingredients:

250gCream 32% fat (1)

250gMascarpone

8gGelatine

40gWater

15gConcentrated vanilla paste

60gSugar

400gCream 32% fat (2)

Preparation:

Soak gelatine in cold water. Boil the cream (1) with sugar and add soaked gelatine. Then add mascarpone and vanilla paste and stir until smooth. Finally combine it with cold cream (2) and leave aside in the fridge to set. Whip the cold cream using a mixer on medium speed.

Decoration

For decoration use Barbara Decor chocolate decorations:
- Butterfly White (code 33408)