White Velvet Chocolate Mousse
Boil Milk, add gelatine pour onto chopped Chocolate as for a ganache. Add a little whipped cream then fold in remaining cream, fill egg moulds with Mango centre, freeze unmold place on a disc of chocolate and spray with white chocolate and cocoa butter mix.
White Velvet Chocolate Spray
Mix together and spray at 35-40?C frozen eggs.
Spiced Mango Centre
Mix and freeze in small semi sphere moulds
Spiced Mango Gel
Combine the ingredients. Heat until boiling point. Keep in the fridge until totally set.
Mix with an immersion blender until smooth.
Chocolate Soil
Mix all ingredients in a bowl with a paddle attachement until fine lumps, squeeze together and break up on a tray as a crumble bake 180ºC for 8-10 minutes, turn mixture with a spatula for even baking during cooking process
Vanilla Lime Marshmallow
Boil water with the sugar glucose and Trimoline until 127ºC firm ball stage,
Whisk egg whites with sugar until a firm peak and slowly add boiling sugar, add melted Gelatine and whisk until almost cold. Then add flavour and lime zest.
Spread onto a tray with silicone paper or light oiled aluminium lined foil tray and allow to set at room temperature. or pipe long strips.
Dust with icing sugar and cornstarch mixture and cut into squares or strips then dust again to prevent them sticking together.
Icing Sugar Coating
Sieve together and dust as needed
EspumaYoghurt Sponge
Mix all ingredients with a hand mixer, Put in the siphon gun and let in the fridge
Charge the siphon with 2 gas caps, Make a hole with a knife on the bottom of the glass, Fill the plastic glasses until ¾
Bake in the microwave at maximum power for 35 / 40 seconds, Let to cool and take out of the glasses or cups.
Passion Fruit Crèmeux
Place Puree in a saucepan and bring to near boil then whisk in eggs and egg yolks mixed with sugar and continue cooking in a Bain Marie to 85?C add gelatine cool to 45ºC and blend in the butter and pour into sphere moulds and freeze.
Assemble
Place soil on Plate and arrange two eggs one on the side and one standing, garnish with sponge, passion curd spheres and mango gel. diced mango lastly add vanilla Lime marshmallow knots and leaves.