Zéphyr™ Mango Dessert

level 1
  1. Mango and Nutmeg coulis
  2. Pistachio nougatine
  3. Zéphyr™ mousse
  4. Pan-fried Mango
  5. Assembly

Recipe components

Mango and Nutmeg coulis

PreparationIngredients
Preparation

Mix cold

Ingredients
  • 500g
    mango pulp
Preparation

At 40°C, add

Ingredients
  • 4g
    ground nutmeg
  • 1g
    xanthan gum

Pistachio nougatine

Preparation

Cook at 40°C

Ingredients
  • 50g
    glucose
  • 125g
    butter
Preparation

Cook at 104°F/40°C

Ingredients
  • 50g
    butter
  • 125g
    82% butter
Preparation

Add

Ingredients
  • 150g
    sugar
  • 2g
    NH pectin

Cook until a bechamel consistency is obtained.
Preparation

Add

Ingredients
  • 175g
    crushed pistachios

Thinly spread onto a sulphurized sheet.
Cook at 180°C until coloured.

Thinly spread onto a sulphurized sheet.
Cook at 356°F/180°C until colored.

Zéphyr™ mousse

Preparation

Boil

Ingredients
  • 150g
    cream
  • 2pod(s)
    Tahitian vanilla
Preparation

Add

Ingredients
  • 30g
    egg yolks
  • 10g
    sugar

Heat to 185°F/85°C and cook like custard.
Preparation

Pass through a fine strainer and pour at 175°F/80°C over

Ingredients
Preparation

At 77°F/25°C add

Ingredients
  • 150g
    whipped cream

Pan-fried Mango

Preparation

Cut two fresh mangos into Julienne

Ingredients
  • 2
    mango(s)
Preparation

Add

Ingredients

Mix the ingredients together and coat the mango.
Cook the mango in a very hot frying pan.

Assembly

Line the 2.75 in / 7 cm half-sphere polycarbonate mold with Zéphyr™.
Remove the spheres from the molds by lightly heating the chocolate 3⁄4 of the way around.
Fill the sphere with Zéphyr™.
Add the pan-fried mango with pieces of pistachio nougatine.
Add the mango coulis.
Add some Zéphyr™ mousse from a piping bag, finish the half sphere with pan-fried mango and seal the opening with pistachio nougatine.
Stick the set Zéphyr™ decoration on the half sphere.
Place the dessert for 10 minutes in the freezer to achieve a velvet effect spraying at 113°F/45°C a mixture consisting of 50% Mycryo® Cocoa butter and 50% Zéphyr™.
Place the dessert in the center of a plate, add a circle of mango coulis with a few thin strips of fresh mango.