Рецепт муссового торта из манго, маракуйи и кокоса

⭐Ingredient⭐ Mango Puree 200g of mango (after trimming), 20g of sugar, 10g of lemon juice Passionfruit Puree 200g of passion fruit (after trimming), 20g of sugar, 10g of lemon juice Coconut Dacquoise 40g of egg whites, 12g of sugar, 24g of coconut powder, 20g of powdered sugar, 8g of cake flour, (baking) about 2 Tbsp of powdered sugar Mango Passionfruit Jelly 4g of powdered gelatin, 20g of water, 80g of mango puree, 100g of passionfruit puree Mango Passionfruit Mousse 4g of powdered gelatin, 20g of water, 36g of egg yolks, 30g of sugar (A), a pinch of salt, 6g of vanilla extract, 5g of cake flour, 60g of mango puree, 40g of passionfruit puree, 120g of coconut milk, 200g of fresh cream, 15g of sugar (B) White Chocolate Glaze 3g of powdered gelatin, 15g of water (A), 33g of water (B), 45g of sugar, 45g of starch syrup, 30g of condensed milk, 45g of white couverture chocolate, food coloring (yellow) White Chocolate Decoration 50g of white couverture chocolate, 50g of white chocolate for coating Decoration diced mango ──────────── [Baking Time] (Coconut Dacquoise) 180℃ 13 min [Pan Size] Filling: 12 x 5 (H) cm Whole: 15 x 5 (H) cm ──────────── 0:00 Intro 0:39 Mango Puree 1:04 Passionfruit Puree 2:02 Coconut Dacquoise 3:33 Mango Passionfruit Filling 4:44 Mango Passionfruit Cream 6:22 Assembly 7:31 White Chocolate Glaze 9:16 White Chocolate Decoration 10:36 Cutting