Zéphyr™ Mango Dessert

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Fall / Winter

Zéphyr™ Mango Dessert

Level

level 1

Dosage

Makes 20 individual desserts

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Mango and Nutmeg coulis

Ingredients	Preparation
500g mango pulp	Mix cold
4g ground nutmeg 1g xanthan gum	At 40°C, add

Pistachio nougatine

Ingredients	Preparation
50g glucose 125g butter	Cook at 40°C
50g butter 125g 82% butter	Cook at 104°F/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.
Thinly spread onto a sulphurized sheet. Cook at 356°F/180°C until colored.

Zéphyr™ mousse

Ingredients	Preparation
150g cream 2pod(s) Tahitian vanilla	Boil
30g egg yolks 10g sugar	Add
Heat to 185°F/85°C and cook like custard.
200g Zéphyr™ 34% 20g Mycryo™ Cocoa Butter	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

Ingredients	Preparation
2 mango(s)	Cut two fresh mangos into Julienne
35g Mycryo™ Cocoa Butter 5g ground nutmeg	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.