Vegan dessert mango-matcha

Combine the dry ingredients. Heat the milk with the sugar to 40ᴼC, add the mint paste and mix. Add the oil and blend. Combine both mixtures and mix. Pour onto baking trays lined with parchment paper. Bake at 175ᴼC for approximately 12 minutes.

Zagotować puree z mango z cukrem i agarem. Dodać pastę mango i mango pokrojone w kostkę. Wylać na biszkopt i zamrozić.

Soak the sanett in hot water. Add sugar and mango paste. Add the cocoa butter and melt everything in the microwave. Let cool to 40ᴼC and mix with whipped cream. Pour over the mango jelly and refrigerated.

Mix sugar and agar agar. Finely chop the mint. Heat the water to 40ᴼC, add the sugar and agar agar. Bring to the boil and remove from the heat. Then transfer the resulting jelly to a jug, add the mint paste, chopped mint and blend. Add the xanthan and blend again. Spread over the top of the frozen mousse.

Dissolve the Sanett in hot water. Mix sugar, vanilla paste and add dissolved Sanett. Melt everything in the microwave and stir in the whipped cream. Refrigerate for 12 hours and whip before use.