Mango and mandarin gelatin cupcake

Name: Mango and mandarin gelatin cupcake
Ingredients: 200 g Boiron mango purée; 180 g simple syrup; 20 g Agar agar; 620 g Boiron mandarin purée; 4 g Powdered gelatin; 50 g Almond flour; 0.5 g Fine salt; 40 g Butter; 50 g Sugar; 75 g Sugar; 50 g Flour; 400 g natural, unsweetened yogurt; 100 g whipping cream (35% fat content); 1 units.items cream charger; 1 g xanthan gum

This mango and mandarin gelatin cupcake is a delicious treat where the sweetness of mango and the freshness of mandarin come together.

Especially for HANOS, Martin Lippo created technical videos about the use and application of Boiron fruit purees.

Ingredients

200gBoiron mango purée

180gsimple syrup

20gAgar agar

620gBoiron mandarin purée

4gPowdered gelatin

50gAlmond flour

0.5gFine salt

40gButter

50gSugar

50gFlour

75gSugar

400gnatural, unsweetened yogurt

100gwhipping cream (35% fat content)

1units.itemscream charger

1gxanthan gum

Preparation

Submerge the pai tee mold in ice water to cool the metal.
Put mango puree, mandarin puree, syrup, agar-agar, and gelatin in a saucepan.
Mix with a whisk.
Let it stand for 15 minutes so the gelatin can set.
Turn on the heat.
Stir constantly and bring to a boil, then set aside.
Remove any foam from the surface if necessary.
When the temperature of the jelly reaches 50°C, remove the ice-cold mold from the water and dry it with paper towels.
Dip it in the jelly for only 6 or 7 seconds, leaving the last 5 millimeters of the mold uncovered.
Remove it from the jelly and wait 30 seconds until the jelly is well set.
Use a paring knife to make a small hole in the bottom of the formed jelly.
Carefully remove it from the mold.