Mango

Methods and Directions

• Temper the white chocolate and spread on a baking paper and cut squares of 5 cm
• Make the mango pallet by cooking the mango puree with the tea liqueur, sugar and egg yolk .Add in the gelatin and lemon
• Cool the mixture to 30 C then add in the soft butter and bar mix it to a smooth mixture
• Pour on to a frame and leave to set in the fridge overnight
• Make the dacquoise by whipping the egg whites and sugar to soft peak, fold in the sifted dry ingredients
• Spread on to the silpat and bake at 180 for 12 minutes
• Make the praline feuilletine by rolling the mixture on a baking paper to 2 cm. Place in the fridge for 5 mins
• Place the cold praline feuilletine on the dacquoise and cut to 5 cm squares
• Make the strawberry cream by mixing the strawberry puree with semi whip cream
• Turn the squares over with the sponge facing upwards
• Place a white chocolate disc on the top of the sponge; pipe some strawberry cream on the top
• Place another choc disc followed by the mango squares