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Simon Bregardis is French-born and graduated from the Centre de Formation Des Apprentis in La Roche Sur Yon, France and accomplished pâtissier with a broad knowledge of gourmet desserts Due to his meticulous detailing and efficient time-management skills he was soon promoted to Assistant Executive Pastry Chef, in Las Vegas where he designed for VIP events, and was named Chocolatier of the Year in 2012 by Chicago’s Chocolate Academy and featured in a 2013 edition of So Good Magazine. In May 2017, he was honored to receive the Zest Award from Johnson and Wales University.
" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."
This Recipe is 100% Vegan
| Aquafaba | 7.05 Ounces | 200 Grams |
| Sugar | 5.29 Ounces | 150 Grams |
| Powdered Sugar | 5.29 Ounces | 150 Grams |
| Shredded Coconut | 0.2 Ounces | 5 Grams |
| Mango Juice | 7.93 Ounces | 225 Grams |
| Almond Milk | 7.93 Ounces | 225 Grams |
| Corn Starch | 1.30 Ounces | 37 Grams |
| Sugar | 2.64 Ounces | 75 Grams |
| Margarine | 3.52 Ounces | 100 Grams |
| Fresh Mango Dice | 1 | 1 |
| Sugar | 1.76 Ounces | 50 Grams |
| Mango Juice | 1.76 Ounces | 50 Grams |
| Cardamon | To taste | To taste |
