Zéphyr™ Mango Dessert

Mix cold

At 104°F/40°C, add

Cook at 40°C

Cook at 104°F/40°C

Add

Cook until a bechamel consistency is obtained.

Add

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.

Boil

Add

Heat to 85°C and cook like custard.

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

At 25°C add

Cut two fresh mangos into Julienne

Add

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

Line the 7 cm half-sphere polycarbonate mould with Zéphyr™.
Remove the spheres from the moulds 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 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.