April Shower

Used Cacao Barry products
Verrines

April Shower

Created by
  • Cherish Finden
    Executive Pastry Chef at The Langham
Level
level 3
Used Cacao Barry products
Recipe components

Ocoa™ mousse

IngredientsPreparation
  • 100g
    cream
  • 100g
    milk
  • 40g
    egg yolks
  • 10g
    sugar
  • 450g
    whipping cream

Boil the cream and milk.
Pour the liquid into the yolk and sugar.
Cook to 83°C.
Pour the anglaise into the melted Ocoa™. Make an emulsion.
At 35°C-40°C fold in the whipping cream.
Pipe in 35 g mousse.

  • 85g
    mango puree
  • 15g
    lime juice
  • 1g
    gelatin

Boil mango and fresh lime puree.
Remove from the heat.
Add in the gelatine
Add 10 g to each glass.
Place on 12 g of fresh mango cubes.

Mango and Lime Mousseline

IngredientsPreparation
  • 100g
    egg white
  • 135g
    sugar
  • 60g
    water

Boil sugar and water to 121°C.
Make an Italian meringue.

  • 37g
    lime juice
  • 212g
    mango puree
  • 5g
    chilli padi
  • 5g
    gelatin
  • 150g
    cream

Boil the mango and lime puree.
Add the chilli padi and infuse for 10 minutes.
Sieve to remove the chilli.
Cool down.
Incorporate the Italian meringue.
Fold in the whipping cream.
Pipe 35 g per glass.

Coconut Pannacotta

IngredientsPreparation
  • 350g
    coconut milk
  • 4leaf/leaves
    lemongrass
  • 150g
    whipping cream
  • 75g
    sugar
  • 5g
    gelatin
  • 10g
    water

Bruise the lemongrass.
Bring the coconut milk to a boil.
Infuse for 10 minutes.
Remove the lemongrass.
Cool the mixture.
Pour 15g on the last layer of the mousse.

Ocoa™ Brown Sugar Sponge

IngredientsPreparation
  • 100g
    brown sugar
  • 40g
    trimoline
  • 110g
    T45 flour
  • 4g
    baking powder
  • 130g
    whole egg(s)
  • 130g
    clarified butter
  • 20g
    grated coconut

Put all the dry ingredients together.
Add the eggs and the clarified butter.
Add the grated chocolate.
Pour into a 18 x 28cm rectangle frame.
Bake at 165°C

Foam

IngredientsPreparation
  • 80g
    mango puree
  • 20g
    lime juice
  • 30g
    sugar
  • 1g
    hy-foamer
  • 1g
    xanthan gum