Elegant mango chique

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.

Pistachio crémeux

Ingredients: Pistachio crémeux

Preparation: Pistachio crémeux

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

Ingredients: Mango mousse

  • 250 g
    mango puree
  • 250 g
  • 6 g
  • 55 g

Preparation: Mango mousse

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.

Ingredients: Mango mousse

Preparation: Mango mousse

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