Mango-Passion Fruit Cylinder

Mango passion mousse 60%: cream (cream, stabilizing agent: carrageenan), passion fruit puree 29% (passion fruit 90%, sugar), sugar, egg white (egg white, stabilizing agents: guar seed flour, xanthan gum), mango puree 5.8%, water, beef gelatine, wheat glucose syrup in powder.

Syrup biscuit 14,2%: biscuit (whole egg, almond in powder, icing (contains potato starch), egg white, wheat flour (wheat flour, wheat gluten, bean flour), sugar, butter, egg white in powder (egg white, stabilizing agent: xanthan gum)), passion syrup 30.4% (liquid sugar (sugar, water), water, passion fruit puree 8.3% (passion fruit 90%, sugar)).

Mango cubes 12,9%

Decoration 12,9%: mango icing (icing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidity regulator: citric acid), coating (water, wheat glucose syrup, sugar, gelling agents (pectin, carrageenan, xanthan gum), acidity regulator: citric acid), mango puree 23%), mango cubes.

May contain traces of soya and other nuts.

Take the desserts out of packaging, place on plate and thaw in refrigerator for about 3 hours. This dessert is best served chilled but not frozen.