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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.
Level:
Medium

Milk chocolate chantilly cream

Ingredients: Milk chocolate chantilly cream

Preparation: 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

Ingredients: Pistachio crémeux

Preparation: Pistachio crémeux

Boil all three together.

Ingredients: Pistachio crémeux

  • 60 g
    sugar
  • 140 g
    egg yolks

Preparation: Pistachio crémeux

Add to the mixture and cook until you have a ‘crème anglaise’.

Ingredients: Pistachio crémeux

  • 8 g
    powdered gelatin
  • 48 g
    water

Preparation: Pistachio crémeux

Soak the gelatine in the water and add to the mixture.

Fresh mango salad

Ingredients: Fresh mango salad

  • Q.S.
    diced mango
  • Q.S.
    mango puree

Preparation: Fresh mango salad

Mix and add sugar according to taste.

Ingredients: Fresh mango salad

  • Q.S.
    CED-CC-D1CRISP
  • Q.S.
    CHD-PC-13982

Preparation: Fresh mango salad

Garnish with Crispearls™ and chocolate pencils.