A desert full of different textures and taste

People :

4

Preparation time :

50 min

Freezing time:

3h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

For the white chocolate sphere:

  • 100 gr. white chocolate
  • 50 gr. cocoa butter
  • 4 15 cm-long sticks

For the mango cream:

  • 1 or 2 mangoes (for 250 gr. Purée)
  • 100 gr. of liquid 35%  cream
  • 50 gr. sugar
  • 2 eggs
  • 12 gr. cornstarch

For the chocolate cookie:

  • 70 gr. flour
  • 50 gr. of softened butter
  • 12 gr. sugar
  • 5 gr. egg yolk
  • 10 gr. cocoa powder

For the decoration of the dish:

  • 1 ripe diced mango
  • 100 gr. white chocolate chips
  • 1 sprig of fresh mint
  • 4 balls of mango or passion fruit sorbet

 

Preparation


For the mango cream:

  1. Peel and cut a mango, put in the blender with a little water to make a puree. Strain and reserve.
  2. Mix the sugar with the eggs, add cream, mango puree and cornstarch.
  3. Simmer until thickened.
  4. Fill the dome-shaped silicone molds (35 mm) and freeze about 3 hours.

For the chocolate cookie:

  1. Mix in a bowl the softened butter with egg yolks, add flour, sugar and finally the cocoa powder.
  2. Roll out on parchment paper or a silicone sheet and bake at 180 º for 5 minutes, let cool and grind up into dark powder.


For the white chocolate coating:

  1. Melt the chocolate in the microwave with cocoa butter, stir and let cool down – cold, but liquid, (36 º approx.)
  2. Remove from the domes from the freezer join them to form spheres.
  3. Pierce with the wooden sticks and bathe once in the white chocolate mixture. Let cool a few seconds.

Assembling the dish:

  1. In the center of the plate, put some of the dark chocolate powder, top with white chocolate chips and finally the diced mango.
  2. Top the diced mango with the upside down lollipop and place a scoop of mango sorbet on the side.

Additional information

People :

4

Preparation time :

50 min

Freezing time:

Difficulty:

Media