Name: Mango Mousse, Coconut and chocolate white, Tile with Orange
Ingredients: 1 mango to point; 40 cl of crème fraîche; 20 cl of coconut cream; 5 cl of milk; 3 organic egg yolks; 5 sheets of gelatin; 3 tablespoons orange syrup with cinnamon; 4 tablespoons brown sugar; 2 tbsp white rum; 40 g sugar + 10 g; 100 g of white chocolate; 4 tablespoons icing sugar; 1 organic egg white; 30 g of flour; 50 g icing sugar; 20 g of soft butter; Vanilla; 1 organic orange peel; 1 point of salt

CatégorieDessert

Yields1 Serving

(For 6 persons)

2 delicately scented foams and crunchy tiles, a light and refined dessert.

Ingredients:

For 2 mousses of each

(For the mousses)

1 mango to point

40 cl of crème fraîche

20 cl of coconut cream

5 cl of milk

3 organic egg yolks

5 sheets of gelatin

3 tablespoons orange syrup with cinnamon

4 tablespoons brown sugar

2 tbsp white rum

40 g sugar + 10 g

100 g of white chocolate

4 tablespoons icing sugar

(For the tiles)

For 6 tiles

1 organic egg white

30 g of flour

50 g icing sugar

20 g of soft butter

Vanilla

1 organic orange peel

1 point of salt

A few drops of essential oil of organic orange or possibly 1 tablespoon of fresh orange juice, at that time you slightly increase the dose of flour.

Preparation:

(The white chocolate coconut mousse)

Heat the coconut cream, the milk and 10 g of sugar.

Blanch the yolks with 40 g sugar, pour a little heated cream, mix and pour back into the pan, cook gently avoiding boiling like an English one.

Soak the 5 sheets of gelatin in a bowl of cold water.

Take 2 and incorporate in the cream, mix well.

Melt the white chocolate, pour over the slightly cooled cream, mix well.

Whisk all the cream with 4 tablespoons of icing sugar, take half and gently stir in the coconut white chocolate mixture.

Pour into 6 molds (I used muffin molds).

(For the mango one)

Mix the mango, (I got 30 cl of puree) heat a few spoons with 3 tablespoons of orange syrup, 4 tablespoons of brown sugar.

Add the rest of the puree, the white rum, the 3 dehydrated gelatin leaves, mix and add the remaining whipped cream.

Mix the butter with the icing sugar, then add all the ingredients, work with a whisk to obtain a nice cream a little thick.

Put in the fridge for at least 20 minutes.

On 2 plates covered with baking paper, spread thin circles of dough.

Cook for 5 to 6 minutes at 230 ° static or 210 ° hot turning.

Take them off the oven and give them a shape.

The plate: 1 mango mousse, white chocolate coconut mousse, tile, some slices of organic kiwi (they are sweet is incredible!) And a hint of clementine jam.

Enjoy your meal from

Ingredients