Mango and chocolate summer delight
Here's a recipe that brings great summer flavours in one yummy dessert: milk chocolate, mango and pistachio. The Single Origin chocolate couverture Arriba pairs perfectly with fruits that have moderate acidity, such as mango, orange, apricot, etc. Can either be served as bite-size dessert or dinner-size dessert.
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Μέτρια
Milk chocolate chantilly cream
Συστατικά: Milk chocolate chantilly cream
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435 g35% cream
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1/2 pod(s)Vanilla
Προετοιμασία: Milk chocolate chantilly cream
Bring the cream and vanilla to the boil.
Pour over the chocolate in two goes.
Emulsify.
Leave to cool in the fridge for four hours then whisk gently.
Pistachio crémeux
Συστατικά: Pistachio crémeux
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270 gcream
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270 gmilk
Προετοιμασία: Pistachio crémeux
Boil all three together.
Συστατικά: Pistachio crémeux
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60 gsugar
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140 gegg yolks
Προετοιμασία: Pistachio crémeux
Add to the mixture and cook until you have a ‘crème anglaise’.
Συστατικά: Pistachio crémeux
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8 gpowdered gelatin
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48 gwater
Προετοιμασία: Pistachio crémeux
Soak the gelatine in the water and add to the mixture.
Fresh mango salad
Συστατικά: Fresh mango salad
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Q.S.diced mango
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Q.S.mango puree
Προετοιμασία: Fresh mango salad
Mix and add sugar according to taste.
Συστατικά: Fresh mango salad
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Q.S.CED-CC-D1CRISP
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Q.S.CHD-PC-13982
Προετοιμασία: Fresh mango salad
Garnish with Crispearls™ and chocolate pencils.
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