This wonderful dessert in a glass is a downright tribute to fresh flavour combinations. It combines a mildly sweet mango mousse with a refreshing, full-flavoured pistachio crémeux, and is topped off with a slice of banana, a handful of white chocolate Crispearls™ and a mini Cake Top. But the real finishing touch is the pipette of amarena syrup that provides some additional sweetness, which makes this into the perfect treat on a hot summer’s day.

Επίπεδο:: Εύκολο

0.7 oz

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
3.5 oz

cream
0.9 oz

sugar
0.1 oz

gelatin

Mix Pistachio Paste with cream and sugar. Heat the mixture and add gelatin to make a pistachio cremeux. Fill one fifth of each glass. Cool to let it set.

8.8 oz

mango puree
8.8 oz

cream
0.2 oz

gelatin
1.9 oz

sugar

Blend mango puree with cream and sugar and heat it up. Add gelatin. Let set and divide the mango mousse among the glasses, on top of the pistachio cremeux.