A crispy almond duja, a congolais biscuit, roast mango and a coconut mousseline cream.
Makes 4 servings (7 cm diameter and 5,5 cm high molds)
The Crispy Almond Duja :
- 50 gr almond duja paste (see the recipe here : click!)
- 25 gr pailleté feuilletine (see the recipe here : click!)
- 15 gr white chocolate
Over a warm water bath, melt the chocolate with the almond duja paste, then combine in the pailleté feuilletine...
Spread it 5 mm thick over a baking paper. Place in the freezer for 15 minutes, then cut out 4 discs 5 cm diameter.
Reserve in the freezer.
The Congolais Biscuit :
- 1 egg-white
- 70 gr grated coconut
- 65 gr sugar
- lime juice to soak
In a large bowl, combine the sugar with the egg-white then with the grated coconut.
Spread this dough 1 cm thick over a baking paper or a silicon mat...
Put in a preheated oven (medium heat) for about 10 minutes. Allow to cool down 5 minutes then cut out discs 5 cm diameter. Reserve.
The Roast Mango :
- 1 mango
- honey
- butter
- orange juice
Clean, peel and core the mango. Cut out 4 discs 5 cm diameter, 1 cm thick.
Roast the discs in a frying pan with a bit of butter and honey. When they start to get golden brown, add the orange juice (about half of an orange). Cook for 1 minute more, then remove from the frying pan and drain. Reserve in the fridge.
The Coco Mousseline Cream :
- 250 gr coconut milk
- 250 gr coconut cream
- 3 egg-yolks
- 75 gr sugar
- 30 gr flour
- 25 gr corn starch
- 140 gr softened butter
In a large bowl, beat the yolks with the sugar, then combine in the flours...
In a sauce pan, boil the coconut milk and the coconut cream. Pour it over the previous mixture. Mix well and fast...
Then pour back this mixture into the pan, cook until it thickens stirring all the time. Spread in a large container to allow it to cool down quickly. Then place in the fridge for 30 minutes.
Meanwhile, prepare the butter. Put the softened butter in a large bowl and whip it until it gets foamy...
When the coconut cream is at the same temperature than the butter (here +/- 19°C/66°F) mix it to the butter in 3 times. It must be fluffy and foamy.
The Assembly :
- 100 gr cold cream
- 10 gr icing sugar
- grated coconut
Line the molds with plastic film or parchment paper. Put the mousseline cream in a pastry bag and apply a ring of cream in the bottom. Then remove the crispy almond duja discs from the freezer and place one in the bottom of each molds.
Then brush generously the congolais biscuit with lime juice (or lemon juice) then put them over the crispy almon duja discs...
Cover with a layer of mousseline cream, then place the roast mango and cover with cream again.
Level the top and place in the freezer over the night.
Prepare the Chantilly with the 100 gr cold cream and 10 gr icing sugar. Remove the cakes from the freezer and from their molds.
Apply right away a small layer of Chantilly...
And sprinkle with grated coconut over each sides. Defrost them in the fridge for several hours.
Take them out of the fridge 1 hour to 1h30 before the service and decorate them as you like. Here with white chocolate and mango pearls.
Inside. Notice that here the mousseline cream is more unctuous and much more heavy than a diplomate cream. If you prefer something lighter you can replace the mousseline cream by a diplomate cream (pastry cream stuck with gelatin and mixed with whipped cream).
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