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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Recipe instructions
Milk chocolate chantilly cream
| Ingredients | Preparation |
|---|---|
| Bring the cream and vanilla to the boil. |
Leave to cool in the fridge for four hours then whisk gently. | |
Pistachio crémeux
| Ingredients | Preparation |
|---|---|
| Boil all three together. |
| Add to the mixture and cook until you have a ‘crème anglaise’. |
| Soak the gelatine in the water and add to the mixture. |
Fresh mango salad
| Ingredients | Preparation |
|---|---|
| Mix and add sugar according to taste. |
Garnish with Crispearls™ and chocolate pencils. |