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Chocolate and exotic fruits in a glass

Chocolate and exotic fruits in a glass
Chocolate and exotic fruits in a glass

Chocolate and exotic fruits in a glass

The combination of chocolate and exotic fruits is simply perfect:

in this dessert mango, passion fruit and coconuts are blended with dark chocolate.

 

Here the recipe:

Coconut streusel

  • 60 g butter
  • 65 g coconut flour
  • 60 g 00 flour
  • 60 g sugar

Weigth the ingredients and whisk together.

Let it rest in the fridge for about half an hour and then crumble it through a grill (0,5 cm).

Place it on a plaque with wax paper and bake it (140°C, 25 minutes. Time depending on thickness)

Dark chocolate mousse

  • 130 g fresh milk
  • 210 g dark chocolate 60%
  • 260 g fresh cream 35%

Heat milk a 50°C and pour it into the melted chocolate. Mix.

Once the compound is about 30°C, add the half-whipped cream.

 

 

Mango mousse

  • 190 g mango puree
  • 195 g half-whipped cream
  • 6 g gelatine
  • 100 g Italian meringue

Heat part of the puree and add the softened gelatine.

Afterwards add the remaining puree, the half-whipped cream and the Italian meringue.

Passion fruit gelèe

  • 135 g passion fruit puree
  • 2 g gelatine

Heat part of the puree and add the softened gelatine.

Afterwards add the remaining puree. Let it cool until 20°C. Pour into the glass over the mango mousse.

 

 

Hve a nice dessert!

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