Zéphyr™ Mango Dessert

Zéphyr™ Mango Dessert

level 1

Dosage

Makes 20 individual desserts

Recipe components

Mango and Nutmeg coulis

IngredientsPreparation
  • 500g
    mango pulp

Mix cold

  • 4g
    ground nutmeg
  • 1g
    xanthan gum

At 40°C, add

Pistachio nougatine

IngredientsPreparation
  • 50g
    glucose
  • 125g
    butter

Cook at 40°C

  • 150g
    sugar
  • 2g
    NH pectin

Add

Cook until a bechamel consistency is obtained.

  • 175g
    crushed pistachios

Add

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

Zéphyr™ mousse

IngredientsPreparation
  • 150g
    cream
  • 2pod(s)
    Tahitian vanilla

Boil

  • 30g
    egg yolks
  • 10g
    sugar

Add

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

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

  • 150g
    whipped cream

At 77°F/25°C add

Pan-fried Mango

IngredientsPreparation
  • 2
    mango(s)

Cut two fresh mangos into Julienne

Add

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.