Petit Gâteau Mango

Ingredients

• 300 g Fresh Mango Chunks
• 20 g Sugar
• 130 g Mango Puree
• 30 g Passion Fruit Puree
• 50 g Mango Chunks
• 4 g Gelatin Powder
• 1 tbsp Water
• 200 g Mango Puree
• 50 g White Chocolate Couverture
• 200 g Heavy Cream
• 6 g Gelatin Powder
• 1 1/2 tbsp Water
• 150 g Cocoa Butter
• 150 g White Chocolate Couverture
• Yellow Food Colouring (oil based)
• Orange Food Colouring (oil based)
• Red Food Colouring (water based)
• Green Food Colouring (water based)
• Lemon Extract

Instructions

1. 1

   --- Mango Puree ---

2. 2

   Place mango and sugar in a small pot. Heat the mixture over medium heat until it comes to a boil and let it simmer for 10 minutes.

3. 3

   Turn off the heat then puree the mixture with a hand blender until smooth.

4. 4

   --- Mango Filling ---

5. 5

   Combine gelatin with water and let it bloom.

6. 6

   Place the rest of mango filling into the bowl and stir to combine.

7. 7

   Melt bloomed gelatin in a boiling water then pour it into the filling mixture and stir until well combined.

8. 8

   Pour into the mango mold about 35g each then freeze it for 4 hours.

9. 9

   --- Mango Mousse ---

10. 10

    Combine gelatin with water and let it bloom.

11. 11

    Melt white chocolate and set aside.

12. 12

    In a medium mixing bowl, whisk heavy cream with a mixer until almost hard peaks then add mango puree and melted white chocolate then whisk again until fully combined.

13. 13

    Melt bloomed gelatin in a boiling water then pour it into the mousse mixture and whisk until well combined. Transfer into a piping bag.

14. 14

    --- Assemble ---

15. 15

    Remove the froze filling from the mold.

16. 16

    Pipe the mousse into the mold until 1/4 is filled then place the filling over it.

17. 17

    Pipe the mousse again until the mold is completely filled, slam the mold so that the air rises to the top then add more mousse if needed. Freeze for at least 8 hours or overnight.

18. 18

    --- Coating ---

19. 19

    Melt cocoa butter over low heat until completely melted. Pour into the white chocolate and mix until white chocolate is melted and well blended.

20. 20

    Sift the mixture into a glass and add yellow and orange food colouring and stir until well combined. Set aside.

21. 21

    Mix red food colouring with lemon extract and green food colouring with lemon extract in a separate bowl and set aside.

22. 22

    Remove the mousse cake from the mold, prick the end of the cake with a skewer and once the chocolate mixture reaches 36℃, dip the mousse cake.

23. 23

    Place the cake on a tray and spray red color on the stem end and green on the beak with an airbrush.

24. 24

    Let it chill on the fridge for at least 2 hours before serving.