Mango & Chilli Sensation Recipe
How To Make Mango & Chilli Sensation
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About Mango & Chilli Sensation Recipe: Indulge in a decadent treat with a chilli twist with this super delicious mango and chilli sensation recipe.
- Total Cook Time2 hrs 05 mins
- Prep Time 20 mins
- Cook Time1 hr 45 mins
- Recipe Servings8
- Medium
Ingredients of Mango & Chilli Sensation
- For Mango & Chilli Cremeux:
- 6 Gelatin leaves
- 210 gms Italian meringue
- 560 gms whipped dairy cream (minimum fat content 35%, unsweetened)
- 300 gms mango puree
- 10 gms chilli powder
- For Italian Meringue:
- 150 gms egg whites
- 400 gms grain sugar
- 100 gms water
- For Mango Glaze:
- 60 gms glucose
- 360 gms grain sugar
- 250 gms cookig cream (unsweetened)
- 500 gms mango puree
- 4 Gelatin leaves
- For Almond Dacquoise:
- 170 gms almond powder
- 150 gms egg whites
- 110 gms icing sugar
- 45 gms grain sugar
How to Make Mango & Chilli Sensation
Prepare almond dacquoise:
1.
Grease and line a 30 cm x 20 cm baking pan. Preheat the convection oven at 200 Degrees Celsius.
2.
Whisk the egg whites and grain sugar till it forms a soft peak meringue which folds over when lifted by a spatula.
3.
Mix the almond powder and icing sugar together.
4.
Fold the almond powder and icing sugar mixture using a spatula to the meringue till all the dry ingredients are well incorporated to form a smooth batter.
5.
Pour the batter in the baking pan and spread it evenly with a palette knife.
6.
Bake at 200 Degrees Celsius for 10 minutes.
7.
Once baked remove and leave it to cool.
Prepare Italian meringue:
1.
Whisk the egg whites on medium speed in a planetary mixing bowl.
2.
In a saucepan cook the grain sugar and water to a syrup till 121 degrees Celsius.
3.
Increase the speed of the planetary mixer to maximum and pour the hot sugar syrup into the whipped egg white gently in a thin stream till all the syrup gets well incorporated and forms a meringue which is shiny and stiff peak and stands stiff and straight when lifted by a spatula.
4.
Whisk till the outside of the planetary mixing bowl is slightly cold.
Prepare mango & chilli cremeux:
1.
Soak gelatin sheets in ice cold water till they become soft and swell to 3 times their original size.
2.
Boil the mango puree and chilli powder together and leave it to rest for an hour.
3.
Pass the mixture through the chinois.
4.
Warm the mixture again, add the squeezed gelatin sheets in it, blend well.
5.
Finally fold the whipped dairy cream and Italian meringue well to form a smooth and shiny mixture with a pouring consistency.
6.
Prepare mango glaze:
7.
Soak gelatin sheets in ice cold water till they become soft and swell to 3 times their original size.
8.
In a saucepan put grain sugar and glucose together and cook it till 165 degrees Celsius to achieve a light caramel colour.
9.
Deglaze with cream and mango puree and cook till 105 degrees Celsius.
10.
Add the squeezed gelatin sheets when the mixture reaches 80 degrees Celsius, blend well. Leave it to cool.
11.
Store in the refrigerator overnight to cool.
Assembly:
1.
Pour the cremeux into a desired mould half way, cut the almond dacquoise in the appropriate shape of the mould chosen to be used, place it on top of the cremeux, gently tap the mould for the air bubbles to escape if any.
2.
Repeat the above process once more to fill the mould and place the cut almond dacquoise, tap gently
3.
Place the cremeux in the deep freezer at -18 Degrees Celsius for a minimum of 12 hours.
To serve:
1.
Using a microwave with medium heat for 100 to 120 seconds melt the mango glaze, leave the glaze aside to cool and reach 32 Degrees Celsius.
2.
Unmould the frozen cremeux, pour the Mango glaze over the top of the cremeux and let it cover the whole cremeux lightly. Remove the cremeux with a palette knife and rub it on the top of a marble surface to remove excess glaze dripping down.
3.
Garnish as desired.
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