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Mango insert (fonddant)
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450 | mango puree |
60 | caster sugar |
25 | corn flour |
25g | gelatine |
30 | lemon juice |
15 | sugar |
Mix the mango puree, lemon juice and the first amount of sugar in a sauce pon. When it reaches 40°c add the second amount of sugar previously mixed with the corn flour. Bloom gelatin and add at the end.
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