To end the meal with a sweetness, prepare these diplomats mango and white chocolate. A gourmet and original dessert served in verrines.
Preparation: 30 min - Cooking: 30 min
The ingredients (for 20 verrines)
- 1kg of diced mango
- passion fruit juice
- 250 g white chocolate
- 80 cl of whipping cream
- 2 gelatin sheets
- icing sugar
- plain cornflakes
Over a low heat, cook 1 kg of diced mango with 10 cl of passion fruit juice for 15 min. Let cool.
In a double boiler, melt 250 g of white chocolate with 20 cl of whole whipping cream.
Remove from the heat and stir in 2 sheets of gelatin softened in cold water and wrung out.
Whip in whipped cream 60 cl of whole whipping cream very cold with 5 level tablespoons of icing sugar. Incopore with chocolate and place in the fridge.
On parchment paper, spread 150 g of crushed cornflakes mixed with 5 tablespoons of chopped pistachios. Cover with a light caramel and let cool.
Place the mango at the bottom of the glasses, cover with chocolate cream and decorate with caramel pieces.
Author: Catherine Lamontagne
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