Milk chocolate and mango verrine

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Composition

    Mango Panna Cotta
    Milk Chocolate Crémeux
    Coconut Sablée
    Mango Pearls
    Kalamansi Gel

  2. Mango Panna Cotta


    • Frozen fruit purée 100% : Mango - 300 g
    • Sucrose - 150g
    • Gelatine leave - 3
    • cream 35% - 400g

    Combine the heavy cream and sucrose in a small saucepan; gently heat until sucrose is dissolved.
    Combine the cream mixture, the mango purée, and the gelatin. Thoroughly emulsify with an immersion blender.
    Transfer the mixture to prepared ‘verrine’ glasses and chill.

    In this step

  3. Milk Chocolate Cremeux


    • Whole milk - 250g
    • Sucrose - 30g
    • Star anise - 5g
    • Egg yolk - 80g
    • Gelatine leave - 1
    • cream 35% - 200g
    • Milk chocolate couverture - 300g

    Combine the milk, heavy cream, sucrose, and star anise. Bring to a boil; remove from heat, cover and infuse for 15 minutes.
    Remove the star anise and return to a boil. Remove from heat and whisk in the egg yolks. Whisk in the bloomed gelatin.
    Transfer to a container and add the milk chocolate, emulsify with immersion blender and transfer the mixture to prepared ‘verrine’ glasses and chill.

  4. Coconut Sablée


    • Butter - 75g
    • Coconut oil - 50g
    • Sucrose - 80g
    • Egg yolk - 55g
    • coconut paste - 5g
    • Flour - 180g
    • Salt - 3g
    • Yeast - 5g
    • Coconut (powder) - 25g

    Combine in a mixer bowl fitted with the paddle attachment and cream together the butter, coconut oil, sucrose, and dry coconut.
    Slowly add the egg yolks, followed by compound, scraping down the bowl after each addition.
    Add the flour, salt, and baking powder, mixing just until combined. Chill.
    Roll or sheet dough to desired thickness; form and bake as desired.

  5. Mango Pearls


    • Frozen fruit purée 100% : Mango - 150 g
    • Frozen fruit purée 100% : Lime - 10 g
    • Sucrose - 50g
    • Agar agar - 1,7g
    • Water - 100g
    • Locust bean gum - 0,3g

    Combine the mango and the lime purees, and sucrose. Gently warm and reserve.
    Combine the agar-agar, locust bean gum, and the water in a small sauce pan.
    Bring this mixture just to a boil, reduce heat and simmer for 2 minutes.
    Remove from heat and incorporate into the warmed mango base.
    Drop the mixture into cold vegetable oil (5°C /40°F), allowing 5-10 minutes to fully set. Transfer pearls to a fine mesh sieve and thoroughly drain. Chill.

    In this step

  6. Kalamansi Gel


    • Frozen fruit purée 100% : Kalamansi - 100 g
    • Water - 100g
    • Agar agar - 3g
    • Sucrose - 100g

    Combine the water and agar-agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for two minutes.
    Remove from heat and whisk in the sucrose and kalamansi purée. Allow to cool and set.
    Process in a blender until smooth.

    Lime Zest
    Milk Chocolate Decor

    In this step

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