Coconut Whipped Ganache
225 grams coconut milk. Heat coconut milk and glucose syrop, add to white chocolate, then mix together.
25 grams glucose syrup then add the liquid cream, stand for 24 hours then beat with a mixer.
325 grams white chocolate
600 grams liquid cream
Exotic Confit
2 mangoes
2 pineapples, cook the fruit and the sugar for 20 minutes then, add the sugar pectin mixture
5 passion fruit, and cook for 10 minutes
200 grams sugar
10 grams of pectin, plus 50 grams of sugar
Mango Mousse
500 grams mango puree
200 grams Italian meringue
10 grams gelatin
400 grams whipped cream
Warm the puree, then add the rehydrated gelatin.
Add the meringue, then the whipped cream.
Champion de France du Dessert, 2013
Topping
In a 1/2 sphere mold place the mousse, the exotic confit then close with the mousse.
Freeze, unmold then coat with a mixture of cocoa butter and white chocolate.
Mount the coconut cream, then place a rosette on the mango mousse
This post was done in partnership with the team at Calmel & Joseph winery who contributed the recipe. Reviews of the wine remain independent of the partnership.
