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Entremets Mango & Blood orange 100%, semi-candied orange

A creation by Peter Coucquyt

Entremets Mango & Blood orange 100%, semi-candied orange

For 10 portions.

Biscuit

  • Almond powder - 30 g
  • Sugar powder - 30 g
  • Cocoa powder - 13 g
  • Egg white - 110 g
  • Egg yolk - 90 g
  • Sugar - 60 g
Mix the almonds with the icing sugar and cocoa powder. Whisk the egg whites with the sugar. Fold in succession the egg yolk and the cocoa mixture. Spread the dough on a sheet of baking parchment and bake in a preheated oven at 180°C. Allow the biscuit to cool. Rub with the melted chocolate.

Kalamansi jelly

Bring the puree and sugar to a boil. Add the gelatine. Allow to cool

Mango

  • Diced mango - QS
  • Freshly ground coriander - QS
Blend the mango with the jelly and season with freshly ground coriander. Place a circle biscuit of diameter 12 cm into a mold. Fill in the circle for fourth with mango. Allow to set.

Mango crémeux

Mix the yolks with the egg and sugar. Whisk until you obtain a sabayon. Add gelatine and whisk cold. Add the mango and orange purees. Allow to cool to 37°C. Add the butter and mix. Allow to set. Pour on the mango cubes and cover with a circle biscuit. Place in the freezer.

Chocolate mousse

  • White sugar - 35 g
  • Cream, hot - 140 g
  • Yolk - 25 g
  • Milk chocolate - 140 g
  • Chocolate - 40 g
  • Cream, whipped - 220 g
Caramelize the sugar and add the hot cream. Add the yolk and pour on the chocolate. Stir until a homogeneous mass. Allow to cool to 37°C. Add the cream and fold.

Glazing

  • Les vergers Boiron 100% Lemon puree - 33 g
  • Water - 33 g
  • Cornstarch - 8 g
  • Cream - 120 g
  • Glucose - 55 g
  • White sugar - 95 g
  • White chocolate - 75 g
  • Neutral glazing - 35 g
  • Gelatine leave, soaked in cold water - 3 g
Mix the lemon juice with the water and the cornstarch. Heat the cream. Caramelize the sugar. Pour the hot cream and lemon juice on. Pour through a strainer onto the white chocolate. Mix until a homogeneous mass. Dissolve the gelatine in it and stir in the neutral jelly.

Assembly

Place the desired shape on butter paper. Fill a third of the form with chocolate mousse Push in the mango circle. Put the tart in the freezer for 2 hours.

Finish

Mix the rice krispies® with the melted chocolate and the candied orange. Cover the tart with the mixture. Put in the freezer for 1 hour. Take out of the shape. Spray the surface of the tart. Cover a part of the tart with the jelly.