Made this and it’s pretty strong on the white chocolate now, but hopefully tomorrow the mango will be more potent. Adding a few pinches of salt to the mango helps bring out the flavor. Would do more acid next time, but that will depend on mangos used I suppose. The mango varieties here are very sweet.
Thanks for the input! I remember the flavor being very mango-forward when I was balancing this; I was using some pretty ripe mangos. I'm not sure how much varietal differences are going to come across...one of the frustrating aspects of recipe replication I suppose.
Good question! Most likely yes, although the exact texture may vary depending on the fruit. While the stability is mainly due to the gelatin and cocoa butter, I'm sure high pectin fruits may contribute some degree of additional thickness to the cream. There's also the different densities associated with different fruits, but I think this will be of minor consequence.
I use Knox as well. Gelatin doesn't have the most pleasant odor when melted, but it won't be discernible in the final product. If it is, check the expiration date on your gelatin. The other possibility is that another of your components may have spoiled.
@@fluffymunchkin Thank you. I only used water to bloom it up and it smelled like barnyard. Also, it's brand new from the store. This happens so the time with knox.
Knox has a strong smell, but it’s fine once incorporated into whatever you’re making. You can use beef gelatin in same proportion as Knox and it is pretty much odorless.
Made this and it’s pretty strong on the white chocolate now, but hopefully tomorrow the mango will be more potent. Adding a few pinches of salt to the mango helps bring out the flavor. Would do more acid next time, but that will depend on mangos used I suppose. The mango varieties here are very sweet.
Thanks for the input! I remember the flavor being very mango-forward when I was balancing this; I was using some pretty ripe mangos. I'm not sure how much varietal differences are going to come across...one of the frustrating aspects of recipe replication I suppose.
May I use the same ratio for other fruits?
Good question! Most likely yes, although the exact texture may vary depending on the fruit. While the stability is mainly due to the gelatin and cocoa butter, I'm sure high pectin fruits may contribute some degree of additional thickness to the cream. There's also the different densities associated with different fruits, but I think this will be of minor consequence.
Nice job, as always!
Videography quality's questionable, but I'm doing my part to raise namelaka awareness. 😁
What kind of gelatine do you use? I use the unflavored Knoxx and smells very badly. Thank you.
I use Knox as well. Gelatin doesn't have the most pleasant odor when melted, but it won't be discernible in the final product. If it is, check the expiration date on your gelatin. The other possibility is that another of your components may have spoiled.
@@fluffymunchkin Thank you. I only used water to bloom it up and it smelled like barnyard. Also, it's brand new from the store. This happens so the time with knox.
Knox has a strong smell, but it’s fine once incorporated into whatever you’re making. You can use beef gelatin in same proportion as Knox and it is pretty much odorless.
Hi there, why does mixture need to be above 35c before adding cream?
May be an artifact from a previous adaptation, but I believe it'll help combine better if above 35c.