Mango and pumpkin composed of
– a coconut dacquoise biscuit,
– mango compote,
– mango mousse,
– sweet pastry,
– a quenelle of mango sorbet.
Equipment used
– Temu silicone mould
– Ancel 210 Bloom gelatine (gold grade)
– Silikomart quenelle mould
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Ingredients
Mango compote filling
✔5g sugar
✔1g NH pectin
✔50g puréed mango
Coconut dacquoise
✔50g egg whites
✔30g desiccated coconut
✔30g caster sugar
Mango mousse
✔ 170g mango
✔ 2.5g gelatine
✔ 10g caster sugar
✔ 70g single cream (30% fat)
Sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
The recipe
For 3 entremets
Mango compote filling
✔5g sugar
✔1g NH pectin
✔50g puréed mango
In a small bowl, mix together the sugar and the pectin. Chop the mango and blend it. Pour the 50g of mango into a small saucepan. Heat over a low heat for a few minutes, stirring occasionally. Turn up the heat, and as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Turn off the heat, leave to cool slightly, then set aside for assembly.
Coconut dacquoise
✔50g egg whites
✔30g desiccated coconut
✔30g caster sugar
Whisk the egg whites with the caster sugar. Sift the desiccated coconut and caster sugar over the mixture. Fold in gently. Spread the dacquoise mixture onto a sheet of baking paper to an even thickness, smoothing it out with an offset spatula, and bake at 170°C for 12 to 15 minutes until it begins to brown slightly. Leave to cool. Cut out circles using a cutter the same diameter as your tin. Set aside.
Mango mousse
✔170g mango
✔2.5g gelatine
✔10g caster sugar
✔70g single cream (30% fat)
Place the gelatine leaves in a large bowl of cold water.
Blend the mango.
Pour into a small saucepan with the caster sugar.
Heat whilst stirring. As soon as it comes to the boil, turn off the heat. Add the drained, softened gelatine. Set aside.
Whip the very cold single cream using an electric whisk. Fold it into the previous mixture once it has cooled down a little (to below 30°C) to prevent the whipped cream from losing its volume.
Gently mix with a spatula and assemble the dish.
Assembly
Fill the mould halfway with mango mousse, making sure to smooth it up to the edges with a spoon.
Add the mango compote.
Top up with the remaining mango mousse.
Finish with the coconut dacquoise biscuit.
Chill for at least 3 hours to allow the gelatine to set/
Then place in the freezer overnight.
Sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The pastry will harden as it cools. Set aside until you are ready to assemble your dessert.
The next day, turn out the frozen desserts.
Place a little sweet pastry on your serving plate, followed by your mango dessert. I made the stem of my pumpkin using marzipan coloured with a little cocoa powder. Keep chilled whilst they defrost. Allow at least 4 hours.
I decorated them with little chocolate eyes I found on the annikids website and a scoop of mango sorbet (Philippe Faur) moulded using the Silikomart quenelle mould.
