Mango Rose Mousse

  • 10 portions

Instructions

  1. CHOCOLATE SEMISPHERES Using standard techniques for chocolate tempering (see tip below), prepare the chocolate, pour it over the mould and leave it to rest. Unmould once set.
  2. PISTACHIO CRUNCH In a large bowl; combine sugar, flour, butter and pistachio meal; wrap mixture in cling wrap. Refrigerate for 3 hours or until set. Preheat oven to 160°C; grease and line a baking tray with baking paper. Using a grater; grate dough coarsely, place on baking tray and cook for 20 minutes or until golden. Keep in an airtight container.
  3. NESTLE Docello Mango Mousse Prepare the mixture as per instruction on the packaging for 10 serves.
  4. CUBED MANGO PERFUMED WITH LIME Cut a brunoise of fresh mango. Add lime juice and lime zest. Set aside to rest.
  5. ORANGE BISCUIT Preheat oven to 180°C. Combine softened butter, sugars, orange juice and food colouring, mix well and fold in flour. Set aside to rest for 25 minutes. Place 5g mixture on a silpat mat, spread to form a disk; cook for 3 minutes. Cool down for 1 minute and cut an 8cm round disk. Store in airtight container.
  6. EXOTIC SAUCE Combine mango, passionfruit, sugar, juice and zest; leave to rest for three hours, if the sauce is too thick, add some pineapple juice to make it less dense.
  7. ASSEMBLY In the Nestle white chocolate spheres, alternatively place with a piping bag, Nestle Docello mango mousse, and pistachio crunch until the chocolate dome is completed. Place the mango sauce in a flat plate, add the chocolate dome in the middle and finish the dish with the orange biscuit and the mango cube.

Recipe Details

 

Qty

Unit

Ingredient

Preparation

500

gr

NESTLÉ White Chocolate Bits 

 

1

 

Water

 

200

gr

Sugar

 

200

gr

Plain flour

 

200

gr

Butter, unsalted

softened

200

gr

Pistachio nut

 

500

gr

NESTLÉ Docello Mango Flavour Mousse Mix

 

300

gr

Mango, ripe

 

3

gr

Lemon juice, fresh

 

1

ea

Lemon zest

 

300

gr

Mango, ripe

 

200

gr

Sugar

 

200

gr

Cane sugar

 

200

gr

Butter, unsalted

softened

200

mL

Orange juice, unsweetened

 

150

gr

Plain flour

 

1

gr

Food colouring

 

300

gr

Mango, ripe

 

35

gr

Sugar

 

20

mL

Lemon juice, fresh

 

1

ea

Lemon zest