Ingredients
For
1
servings
273 g egg white
273 g sugar
180 g egg yolks
3 g salt
273 g cake flour
273 g grape seed oil
90 g milk
236 g toasted almond paste
78 g white couverture chocolate 35%
4 g sea salt flake
292 g feulletine
21 g toasted almond nibs
5 nos mango dice
300 g pomelo
Preparation
Make a meringue with egg with sugar. Once it reaches soft peak texture, fold in egg yolks. Fold in sifted dry ingredients and warm milk. Bake at 170°C for 10mins.
Whip up whipping cream with trimoline into soft peak. Fold in melted gelatin. Whip well and pipe into dessert cup
Melt the white chocolate. Fold well all the ingredients. Use as base for crunchy texture.
Cut mango into dices. Mix well with Pomelo
