Mango
Mango and lime fondant heart
Mango and lime fondant heart
- 10 people
- Preparation time: 35 min.
- Rest: One night
Ingredients
Creamy mango :
- 1 sheet 2g gelatin (or 2g agar agar rehydrated in 20g water)
- 2 egg yolks
- 1 egg
- 50g sugar
- 175g St Mamet mangoes, pulped.
Lemon cookie :
- 50g flour
- 175g almond powder
- 90g powdered sugar
- Zest of 1 lime
- 6 egg whites
- 70g caster sugar
Lime fondant :
- 25 cl liquid cream 35% fat
- 100gr mascarpone
- 220 g white chocolate
- the zest of a lime.
Preparation
Preparation
Peach cream :
Mix the yolks and eggs with the sugar, pour in the hot peach pulp and cook at 83°, add the gelatine and cool to 40°. Add the butter, blend and refrigerate until the cream begins to set, stirring regularly...
Lemon cookie :
Sift together flour, almond powder and powdered sugar, then add lemon zest. Beat the egg whites with the caster sugar, fold in the sieve mixture, then spatula onto a baking tray lined with baking parchment. Bake for 20 minutes at 170°.
Lime fondant :
Heat your cream and mascarpone, pour the hot mixture over your white chocolate pieces, add your lime zest, wait 5 minutes and mix for 1 minute, then refrigerate overnight.
The next day, whip until stiff.
Assembling the cake
Arrange your lemon cookie in a heart-shaped stainless steel mould, add half your lime cream, making sure to hollow out the middle, add your almost set peach cream, place in the freezer for 1h, cover with the remaining lemon cream. Set aside in the fridge for 4 hours. Uncover. Decorate and serve with peach and lemon coulis.
To make this recipe you will need :
