Finger mango with litchi and white chocolate mousse by Michaël Perrichon
When creating a new dessert, Michaël Perrichon, Executive Pastry Chef at the Mandarin Oriental Geneva, takes three factors into account: creativity, seasonality and good quality ingredients. And he has an infallible trick to find out if diners enjoy his dessert: checking to see if plates come back clean and empty.
One of the successful desserts served at the luxurious hotel is this finger mango, a refreshing and tropical proposal that also includes lychee, hazelnut biscuit and chocolate mango. These are the keys to its preparation.
Finger mango with litchi and white chocolate mousse
Hazelnut biscuit
- 240 g yolks
- 380 g egg whites
- 180 g sugar
- 140 g butter soften
- 160 g flour
- 10 g baking powder
- 520 g hazelnut’s praliné
Whipped whites and sugar and make a meringue. Aside mix butter and praline. Add yolk into the meringue and then add slowly the solids. Add the mixed with butter. Spread and cook 8 minutes at 180°C.
Mango confit
- 375 g mango purée
- 375 g mango cubes 10 mm
- 115 g glucose powder
- 115 g sugar
- 12 g pectine NH
- 8 g lemon juice
Warm mango puree and cubes at 40C° and add glucose. At 50ºC add sugar and pectine. Cook at 90°C and stop the heater and add the lemon juice.
litchi syrup
- 500 g water
- 400 g litchi purée
- 100 g lime purée
- 100 g sugar
- 20 g Saint-Germain elderberry liqueur
Boil water and sugar. After that and colder than 50°C, add the rest.
White chocolate mousse
- 1000 g cream
- 3 u vanilla pods
- 2 u gelatin leaf
- 240 g white chocolate Nevea (Weiss)
- 2 g salt
Warm 500 gr of cream and put the vanilla for infusion ( 30 minutes). Soak the gelatine. Strain the vanilla and warm again the cream until 60°C. Add gelatine and put into the melted white chocolate. Mix and add the rest of cream. Store for 12 hours minimum.
Litchi marshmallow
- 400 g litchi purée
- 32 g gelatine powder
- 220 g sugar
- 90 g inverted sugar
- 95 g litchi purée
- 160 g inverted sugar
Soak gelatin in first litchi puree. Cook sugar, first inverted sugar and second pure at 110°C. In a bowl put second inverted sugar and mix in gelatine. When the sugar is at 110°C put into the bowl and whipp. At 30°C put in piping bag and pipe the line
Montage
Assembly 3 layer of biscuit soaked with syrup and 2 layer of mango confit. Freeze. Cut and glaze the portion of cake with white chocolate and oil. Pipe the mousse on top and add garnish.
