Recipe for 10 Servings
Mango Sponge
Ingredients
- Ravifruit Mango Puree 500g
- Castor Sugar 200g
- Egg White Powder 40g
- Pasteurised Egg Yolks 65g
- Cooled Melted Butter 100g
- Ground Almonds 175g
- Flour 175g
- Baking Powder 4g
- Original Tabasco 7g
Method
- Using an electric mixer, whisk the RAVIFRUIT mango purée, Tabasco, egg white powder and sugar. Add the egg yolks at low speed, stirring occasionally. Fold in the sifted flour, ground almonds and baking powder using a spatula. Finish by adding the cooled melted butter. Spread out onto a baking tray immediately. Cook time: 8 to 10 minutes at 200°C.
Mango and Tabasco Marmalade
Ingredients
- Ravifruit Mango Puree 250g
- Diced Mango 300g
- Castor Sugar 25g
- Glucose 7g
- NH Pectin 10g
- Lemon Juice 5g
- Original Tabasco 5ml
Method
- Bring the RAVIFRUIT mango purée, glucose and Tabasco to a boil. Then pour in the pectin NH and sugar mixture. Lower the cooking temperature by adding the lemon juice. Blend and mix in the diced mango using a spatula. Refrigerate before use.
Plant-Based Shortcrust Pastry
Ingredients
- Rice Flour 228g
- Ground Almonds 83g
- Fleur De Sel 2g
- Coconut Oil 130ml
- Icing Sugar 80g
- Water 67ml
- Tomato Powder 33g
Method
- Sift all the dry ingredients together. Mix in a food processor fitted with a spatula, then add the coconut oil and water until the texture becomes smooth. Roll out to 2 mm and place between two sheets of baking paper. Bake at 155°C for 23 minutes.
Lime Glaze
Ingredients
- Glucose 130g
- NH Pectin 9g
- Castor Sugar 180g
- Sorbet Stabilizer 5g
- Ravifruit Lime Puree 200g
- Mineral Water 300ml
Method
- Heat the liquids and glucose to 50°C. Whisk in the sugar, pectin and sorbet stabilizer mixture. Boil for 1 minute. Refrigerate at 4°C for at least 4 hours. Reheat, mix and use at 40°C to glaze using a spatula or at 80°C to flock using a spray gun.
Mojito Fruit Mousse
Ingredients
- Italian Meringue 160g
- 35% Fat Cream 240g
- Ravifruit Mojito Puree 500g
- Gelatine Mass 14g
- Carob Bean Gum 10g
Method
- Defrost the purée. Hydrate the gelatine with 1/3 of the purée for 20 minutes. Heat to 45°C and fold in the rest of the purée and carob bean gum, then mix. Refrigerate to start the gelling process. Pour onto the meringue and finish by adding the semi-whipped cream. Use immediately.
Italian Meringue
Ingredients
- Egg Whites 70g
- Sugar 115g
- Water 30ml
Method
- Heat the water and sugar to 118°C. Gently pour over the whipped egg whites at medium speed. Keep whipping at medium speed and cool down to 30°C. Use immediately.
Crunchy Tabasco Paper
Ingredients
- Tomato Juice 200ml
- Castor Sugar 25g
- NH Pectin 2g
- Gelatine Mass 3g
- Original Tabasco 5ml
Method
- In a saucepan, heat the tomato juice and Tabasco. Add the sugar mixed with the pectin. Then bring to a boil for 1 minute. Fold in the gelatine, having rehydrated it in cold water. Refrigerate. Pour a thin layer of the mixture onto a very hot non-stick baking tray, then bake at 90°C for around 1 hour. Once out the oven, cut out 5 cm squares, then twist in the centre to form a bow. Set aside away from any moisture.
Assembly
Gently place the mojito fruit mousse in an éclair-style mould. Insert the mango/Tabasco marmalade in the middle of the mould. Add a second layer of mojito mousse. And finish by adding the mango sponge. Place in a blast chiller. Before serving, coat with the lime glaze, place on the plant-based shortcrust pastry and complete the presentation by adding the crunchy Tabasco paper.
Original Recipe by MATHIAS NARCISSOT
