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:
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Medium
Milk chocolate chantilly cream
Ingredients: Milk chocolate chantilly cream
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435 g35% cream
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1/2 pod(s)Vanilla
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
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270 gcream
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270 gmilk
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100 gNPO-PI1
Preparation: Pistachio crémeux
Boil all three together.
Ingredients: Pistachio crémeux
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60 gsugar
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140 gegg yolks
Preparation: Pistachio crémeux
Add to the mixture and cook until you have a ‘crème anglaise’.
Ingredients: Pistachio crémeux
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8 gpowdered gelatin
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48 gwater
Preparation: Pistachio crémeux
Soak the gelatine in the water and add to the mixture.
Fresh mango salad
Ingredients: Fresh mango salad
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Q.S.diced mango
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Q.S.mango puree
Preparation: Fresh mango salad
Mix and add sugar according to taste.
Ingredients: Fresh mango salad
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Q.S.CED-CC-D1CRISP
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Q.S.CHD-PC-13982
Preparation: Fresh mango salad
Garnish with Crispearls™ and chocolate pencils.
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