Mango Compote with Almond-Praliné Mousse

Name: Mango Compote with Almond-Praliné Mousse
Ingredients: 250 g diced mango; 4 g silver gelatin sheet; 265 g Valrhona almond hazelnut praliné, 50%; 325 g heavy cream / double cream, whipped; 325 g heavy cream / double cream, whipped; 8 g gelatin sheets; 100 g whole eggs; 28 g unsalted butter, softened; 200 g mango purée; 30 g granulated sugar (US); 2 g agar agar; Valrhona Dulcey blond, 32%

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Mango Compote

4.5 g silver gelatin sheet
250 g diced mango
25

Dessert

Method

Mango Compote

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small size pot, combine mango, sugar and purée. Cook for a few minutes and add gelatin.
Pour Mango Compote in ⅓ of the glasses. Allow to set in the refrigerator. Reserve the left over compote for garnishing.