Zéphyr™ Mango Dessert

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Recipe components

Mango and Nutmeg coulis

Preparation	Ingredients
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 200g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 20g Cocoa Butter - Mycryo™ Cocoa Butter - powder - 550g sprinkle bottle
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 35g Cocoa Butter - Mycryo™ Cocoa Butter - powder - 550g sprinkle bottle 5g ground nutmeg
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.