Mini Tartlet With Milk Chocolate And Exotic Fruit

Preparation

1. 1

   Bring 45 g of pineapple puree and 51 g of mango puree, 293 g of cream, and 20 g of glucose syrup to a boil. Make a custard at 82 °C with the yolks. Pour over the chocolate and mix with a whisk. Pour into the tartlet base immediately.

2. 2

   Mix the remaining mango and pineapple purees with 113 g of sugar, heat to 45 °C, then add the mixture of 11 g of sugar and 11 g of pectin. Bring to a boil for 3 minutes and add 11 g of gelatin. Pour into half-spheres 4 cm in diameter and refrigerate.

3. 3

   Make a praline crisp and cut them into small discs. Once cooled, arrange them on the tartlet and refrigerate.

4. 4

   Cook the remaining sugar, glucose syrup, and water in a saucepan to 105 °C, pour over the white chocolate and sweetened condensed milk, then add 162 g of gelatin mass. Mix well and blend with the food colouring. Let stand overnight, then reheat and blend.

5. 5

   Dip the domes with a toothpick and place them on the crispy base. Add a leaf to the dome.