Ingredients:
Decello Chocolate:85 gm
milk:85 gm
orange juice:110 gm
cream:85 gm
mango puree:50 gm
sweet cream:60 gm
unsweet cream:60 gm
raspberry puree:60 gm
coconut powder:85 gm
water:310 gm
sugar:70 gm
Gelatin:17 gm
white chocolate:40 gm
maltose:35 gm
condensed milk:20 gm
Method:
1.Add mouse powder in a bowl of cold milk and whip ubtil a homogenous mixtute two mint at lowspeed and five minutes at a high speed.
2.Bring to boil mango puree,milk and cream and remove from heat add creme brulee mix into it while continously stirring.place it back on heat and stir it until it comes to a boil,pour in the mould.
3.whip with help of mixer the sweet and unsweet creams until it gets soft,pack and add raspberry puree.
4.Dissolve the coconut powder in water,add the sugar and put in a pot and bring to boil.
5.Add the gelatin,pour in a mould and freeze it.
6.melt the chocolate,combine all together to make a crumble.
