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Gâteaux
37
Préparation de la crème aux airelles
Fouetter la crème avec le sucre vanillé
jusqu'à obtention d'un mélange ferme.
Etaler les airelles sur le biscuit. Répartir
ensuite la crème dessus. Rouler dans la
longueur et réserver au frais jusqu'au
moment de servir.
Saupoudrer de sucre glace juste avant
de servir.
Préparation de la crème à la mangue
Réduire les mangues en purée avec le
zeste d'orange, le sucre et le jus
d'orange et de citron vert.
Faire ramollir la gélatine dans de l'eau
froide, l'égoutter et la dissoudre à faible
puissance au micro-ondes ou à feu
doux sur la table de cuisson, puis lais-
ser refroidir un peu.
Ajouter un peu de purée de mangue
dans la gélatine et remuer. Verser le
tout dans le reste de purée de mangue
et remuer. Laisser prendre le mélange
au réfrigérateur.
Fouetter la crème pour obtenir une
consistance bien ferme. Une fois que la
préparation à base de mangue est as-
sez ferme pour que les traces du fouet
soient bien visibles, incorporer délicate-
ment la crème. Laisser prendre la
crème au réfrigérateur pendant environ
30minutes.
Etaler ensuite la crème sur le biscuit.
Rouler dans la longueur et réserver au
frais jusqu'au moment de servir.
Saupoudrer de sucre glace juste avant
de servir.
37


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