MANDARIN, MANGO AND DARK CHOCOLATE VERRINE

Pastry recipe

Recipe for 20 verrines

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MANDARIN, MANGO AND DARK CHOCOLATE VERRINE
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Dark Chocolate Cream

    Ingredients

    • Milk - 250g
    • Cream 35% fat - 250g
    • Egg yolk - 65g
    • Sugar - 42g
    • Dark Chocolate 67% - 105g

    Warm milk and cream.

    In the meantime, beat egg yolks and sugar.

    Add cream and cook until 83°C.

    Remove from the stove and blend with hand blender.

    Add chocolate and wait 1mn.

    Blend again with hand blender.

  2. Mango and Mandarin Jelly

    Ingredients

    • Frozen fruit purée 100% : Mango - 200g
    • Frozen fruit purée 100% : Mandarin - 200g
    • Sugar - 24g
    • Gelatin mass - 24g

    Dissolve 4g gelatin powder(200 blooms) with 20g water to get the gelatin mass.

    Warm sugar and gelatin with 50g of mandarin puree.

    When the sugar and gelatin is melted, add remaining purees.

    In this step

  3. Assembly

    Pour the chocolate cream into the verrines and let it set in the fridge overnight.

    Pour the jelly over and let it set again.

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