Mango-Passion Fruit and Raspberry Cylinder

Raspberry mousse 60,6%: cream (cream, stabiliser: carrageenan), sugar, raspberry puree 14.7%, liquid sugar (sugar, water),  raspberry pieces 8.8%, egg white (egg white, stabilisers: guar gum, xanthan gum), water, invert sugar syrup, wheat glucose syrup in powder, pork gelatine, lemon juice concentrate, gelling agent: pectin.

Mango passion mousse 19.8%: cream (cream, stabiliser: carrageenan), passion puree 29.1% (passion 90%, sugar), sugar, egg white (stabilisers: guar gum, xanthan gum), mango puree 5.8%, water, pork gelatine, wheat glucose syrup in powder.

Coconut biscuit 9.9%: egg white, icing (contains potato starch), coconut grated 18.3%, sugar, almonds powder, wheat flour (wheat flour, wheat gluten, bean flour), egg white in powder (egg white, stabiliser: xanthan gum), baking powders (disodium dihydrogen pyrophosphate, sodium acid carbonate, wheat flour).

Decoration 9.7%: glazing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidifier: citric acid), raspberry, redcurrant bunch, raspberry puree (raspberry 90%, sugar), blackcurrant, sugar, gelling agent: pectin.

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.