Klemanga

Name: Klemanga
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 11 h 30 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 6 egg whites, divided (2 plus 4); ⅔ cup (2 oz./55 g) finely ground coconut; Generous ¼ cup (1 oz./25 g) cake flour; ¾ sheet (1.5 g) gelatin; 5 ¾ oz. (165 g) fresh mango, peeled and stone removed (net weight); 2 ⅔ oz. (85 g) mango pulp, store bought, or homemade, with 10 percent sugar; 1 ¾ oz. (50 g) passion fruit pulp (if using fresh passion fruit, it’s best to strain it); 1 ¾ oz. (50 g) passion fruit pulp (if using fresh passion fruit, it’s best to strain it); A little granulated sugar (optional); A little granulated sugar (optional); A little granulated sugar (optional); A little granulated sugar (optional); 4 ⅔ oz. (130 g) bittersweet chocolate, 70 percent cocoa; 4 ⅔ oz. (130 g) bittersweet chocolate, 70 percent cocoa; Whipping cream, divided: ½ cup plus 1 tablespoon (140 ml) plus ⅓ cup (80 ml); Whipping cream, divided: ½ cup plus 1 tablespoon (140 ml) plus ⅓ cup (80 ml); A little unsweetened cocoa powder for dusting

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
12 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Soft coconut sponge

6 egg whites, divided (2 plus 4)
⅔ cup (2

Europe
France
Dessert
Mediterranean
Cake
Microwave

Method

Prepare the soft coconut sponge. Preheat the oven to 350°F (180°C). Lightly beat the two egg whites. Combine the ground coconut, flour, and confectioners’ sugar with the two egg whites and the whipping cream.