Mille-Feuille - mango

http://bowlofmush.blogspot.com/2009/07/mango-mille-feuille.html

1/2 cup besan flour
1/2 cup oat flour
9g sugar
1 eggs
2 egg white
2 tbsp applesauce
1/4 cup skim milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1/4 teaspoon salt
1/2 cup Organic Textured Soy Protein [134452]
-Pre-heat the oven to 375F.
-Line 15" by 10" pan
-Pour the batter into the pan and spread evenly.
-Bake in the oven for 12-15 minutes or until a fork inserted in the center comes out clean.

1 cup nutrisoy(use this to make my mock cream)
224g silken tofu
1 teaspoon lemon juice
1 teaspoon lemon zest
27g sugar
1/2 cup mango
-Whip thecream with an electric mixture until it forms stiff peaks.
-add the tofu, lemon zest and lemon juice and continue to whisk until combined well.
-Now fold the mango puree in gently, then add the sugar (do this to your desired sweetness).

-start assembling the mille-feuille,
-take your sponge cake and cut it equally into three rectangles.
-Then start to build it by placing one cake rectangle on your serving plate,
- then pipe or spread lots of the mascarpone cream on top of this (start about 1/2 an inch into the rectangle so that the cream doesn't pour out when you place the next rectangle on top).
-Then continue with this process until your last rectangle is bare on top.
-Place the mille-feuille in the refrigerator.

1/2 cup mango
1/4 teaspoon lemon juice
3g agar agar
-In a small bowl mix agar with a tablespoon of water. Place the bowl in the microwave for 10 seconds to let the gelatin dissolve.
-In another bowl add the mango puree, lemon juice
-Then add the gelatin and mix well.

-Immediately start spooning and spreading the jelly on top of the mille-feuille, being careful not to let it drip off.
-Then refrigerate the mille-feuille for at least 2 hours before serving

x2: 576/77/36/12
x3:384/51/24/8