Elegant mango chique

Created by

  • Jurgen Koens - Cacao Barry® Ambassador and pastry consultant
level 1

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.

Recipe components

Pistachio crémeux

IngredientsPreparation

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.

Mango mousse

IngredientsPreparation
  • 250g
    mango puree
  • 250g
    cream
  • 6g
    gelatin
  • 55g
    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.

Pin a pipette in each glass, sprinkle Crispearls™ onto the cremeux and finish the decoration with a banana slice and a Cake Top.