Zéphyr™ Mango Dessert by Cacao Barry
Cacao Barry Ingredients
Mango and Nutmeg coulis
500 g mango pulp – 4 g ground nutmeg – 1 g xanthan gum
Mix cold mango pulp and add at 40°C ground nutmeg and xanthan gum.
2 mango(s) – 35 g Cacao Barry Mycryo Cocoa Butter – 5 g ground nutmeg
Cut two fresh mangos into Julienne. Add Cocoa butter and nutmeg. Mix the ingredients together and coat the mango.
Cook the mango in a very hot frying pan.
Line the 2.75 in / 7 cm half-sphere polycarbonate mold with Zéphyr™.
Remove the spheres from the molds by lightly heating the chocolate 3⁄4 of the way around.
Fill the sphere with Zéphyr™.
Add the pan-fried mango with pieces of pistachio nougatine.
Add the mango coulis.
Add some Zéphyr™ mousse from a piping bag, finish the half sphere with pan-fried mango and seal the opening with pistachio nougatine.
Stick the set Zéphyr™ decoration on the half sphere.
Place the dessert for 10 minutes in the freezer to achieve a velvet effect spraying at 45°C a mixture consisting of 50% Mycryo® Cocoa butter and 50% Zéphyr™.
Place the dessert in the center of a plate, add a circle of mango coulis with a few thin strips of fresh mango.