Caramel Mango
A dessert featuring a chocolate almond cookie base, layered with black pepper mango jelly and chocolate caramel mousse, finished with a caramel cream glaze.
Ingredients
Chocolate almond soft cookie
5 slices each of 15 cm and 12 cm diameter
Mango jelly (frozen for later use)
5 pieces of 12.5 cm diameter
Chocolate caramel mousse
to taste
Caramel butter gel (cooled to 35°C before use)
to taste
Nut crumble (for decoration)
to taste
Decoration
to taste
Instructions
1
Make the chocolate almond soft cookie
Mix sugar with dried egg white, then whip with egg whites to make a meringue. Fold in melted chocolate, then add the sifted almond flour and flour. Pipe into rounds and bake at 180°C for 10 minutes.
2
Make the mango jelly
Combine mango purée, mango pulp and crushed pepper, and heat to 50°C. Add the sugar and pectin mixture, bring to a boil, then stir in lemon juice. Pour into silicone molds and freeze.
3
Make the chocolate caramel mousse
Cook the sugar into a caramel and deglaze with boiling heavy cream. Combine a portion with the egg yolks, cook back to 84°C, and add gelatin. Pour over the chocolate to form a ganache, then gently fold in the whipped cream.
4
Make the caramel butter gel
Cook the sugar into a caramel, add the boiling heavy cream and glucose syrup in stages, add gelatin to dissolve, strain, and cool down to 35°C.
5
Make the nut crumble
Combine the frozen butter cubes with the dry ingredients and beat until sandy and loose. Shape into rounds and bake at 150°C for 20 minutes.
6
Assembly and finish
Pipe mousse into the mold, then layer with a small cookie, more mousse, a mango jelly insert, and a large cookie; freeze until set. Unmold, pour over the caramel butter gel, and finish with chocolate pieces and the nut crumble.
