- Medium effort
- Medium
- Spring, Summer
- Dessert
Product matching the recipe
COCO Biscuit
Ingredients
- 25 g grated coconut
- 15 g sugar
- 15 g flour
- 2.5 g baking powder
- 25 g almond milk
- 15 g rapeseed oil
- 45 g mango
- 15 g cornstarch
Preparations
- Blend the mango with the oil, sugar, and almond milk. Add the flour, baking powder, and cornstarch. Mix well with a whisk. Add the grated coconut at the end.
- Pour the mixture onto a baking tray, ensuring it is 0.5 cm high.
- Bake at 170°C for about 8-10 minutes. Allow it to cool, then cut out 4 cm round shapes.
Mango Jam
Ingredients
- 100 g mango, diced
- 10 g lime juice
- 1 g agar agar
- ½ of a lemon Zest
- 10 g sugar
Preparations
- Place all the ingredients in a pan and bring to a boil, stirring constantly, until a homogeneous mixture is formed.
- Allow the jam to cool.
Mango Glaze
Ingredients
- 240 g mango purée
- 60 g water
- 6 g pectin NH
- 30 g sugar
- 30 g lime huice
Preparations
- Mix the sugar with the pectin.
- Heat the purée and water to 50°C. Add the sugar mixture and mix well with a whisk.
- Bring to a boil, then add the lime juice.
- Allow the glaze to cool. If using the glacage, heat to 50°C.
White Chocolate Ganache
Ingredients
- 130 g vegan white chocolate
- 200 g vegan cream (28% fat)
- ½ of a lemon Zest
Preparations
- Melt the chocolate.
- Bring half of the cream to a boil with the lime zest.
- Mix the cream into the chocolate three times. Blend well.
- Add the rest of the cream, then chill overnight.
- Whip up the ganache and pour to a height of 1.5 cm onto a tray. Freeze in the freezer, then cut out 5 cm round shapes.
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
Newsletter
About the HUG family
Part of the family
