Enjoy the elegance of cocoa sucree with mango gelee, pistachio frangipane and vanilla mousse: a gluten-free and lactose-free dessert. Learn more!
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Sucree: work the butter at room temperature with the sugar, salt and gradually incorporate the sifted flour and cocoa
Add the eggs one at a time until you get a smooth dough
It must rest for 2 hours and be rolled out to a height of 1/2 cm and baked for 15 min at 180°
Gelee: blend the mango and place with the sugar over medium heat
Add the softened gelatin. place in the freezer in a mold smaller than the suree
Frangipane: whisk the butter at room temperature with salt and sugar using a mixer.
Then add the egg and flour. cook on the stove until creamy
Use a piping bag to place it in a mold on top of the already set gelee and put in the freezer
Mousse: whip the egg whites until stiff. separately whip the cream until semi-whipped and add the extract
Bring water and sugar to 121°, turn off and pour in a stream over the egg whites
Finally add the cream and the gelatin previously dissolved in a little water
Mix with a whisk, place on the previous layers and let set
In the fridge
Italia
| Energy (kcal) | 303.99 |
| Carbohydrates (g) | 40.48 |
| of which sugars (g) | 28.29 |
| Fat (g) | 14.12 |
| of which saturates (g) | 7.15 |
| Protein (g) | 4.57 |
| Fibre (g) | 1.18 |
| Salt (g) | 0.09 |
