Ingredients
Mango layer:
- 200 gram Fruit puree mango
- 1 tablespoon Sugar powder
- 4 gram Gelatin
A layer of creamy chocolate:
- 170 gram Cream (35%)
- 30 gram White chocolate
- 1 pinch Vanilin
- 4 gram Gelatin
- 1 tablespoon Sugar powder
Almond pillow:
- 120 gram Candy almond caramel
Instructions
- Gelatin (I have a leaf) soak in cold water and allow to swell. Puree slightly warm up, otherwise when adding gelatin, lumps may form. My mango is not very sweet, so at this stage I added powdered sugar to the puree.
- Put 2 tablespoons of mashed potatoes in a separate container and heat well, dissolve the pressed gelatin in it. Add to the rest of the puree and mix well.
- Spread the puree on the molds and send them to the refrigerator until completely solidified. PS I have a very bad separated from the form of the fruit layer, or it was necessary to lubricate it with vegetable oil, or it is best to use silicone molds.
- After making sure that the mango layer is frozen, we prepare a creamy one. Soak the gelatin in cold water. In two containers separately, set aside three tablespoons of cream. Heat the remaining cream, add powdered sugar, and mix. Heat 3 tablespoons of cream and place the chocolate cut into pieces in them, stir until smooth and smooth. Combine with warmed cream and stir well.
- Heat the second 3 tablespoons of cream and dilute the pressed gelatin in them. Combine with the main cream and mix well.
- Spread the cooled cream layer over the mango and send the dessert to the refrigerator for at least 3 hours.
- Release the dessert from the molds (I wrapped them with a hot kitchen towel, which I heated in the microwave), serve with mint sprigs and almond candy.