RECEPE FOR 4 PEOPLE
DESSERT
TO BE ENJOYED WITH AN AOC OR IGP SPARKLING OR SWEET WHITE WINE FROM SOUTHWEST FRANCE
Pairing: AOC sweet white wine from Gaillac, Pacherenc du Vic-Bilh, Jurançon or an IGP Côtes-de-Gascogne, or a sparkling white IGP wine from Comté Tolosan
SERVING TEMPERATURE
8 to 10°C (46 to 50°F)
Ingredients :
Swiss meringue
● 60 gr (2.12 oz) egg whites
● 100 gr (3.53 oz) of sugar
● 1 tablespoon of Maïzena
● 1 teaspoon white vinegar
Purple meringue
● 60 gr (2.12 oz) of egg whites
● 100 gr (3.53 oz) of sugar
● 1 tablespoon of Maïzena
● 5 cl (1.69 oz) violet syrup
Cocoa tile
● 150 gr (5.29 oz) butter
● 150 gr (5.29 oz) orange juice
● 500 gr (17.64 oz) of powdered sugar
● 120 gr (4.23 oz) flour
● 100 gr (3.53 oz) of cocoa
Creamy mango
● 240 gr (8.47 oz) mango puree
● 330 gr (11.64 oz) of sugar
● 300 gr (10.58 oz) of eggs
● 450 gr (15.87 oz) of butter
● 6 gr (0.21 oz) of gelatin
SWISS MERINGUE:
Heat all the ingredients together in a bain-marie up to 60°C (140°F). Then pour into the mixer bowl and stir until completely cooled. Arrange on the mounted circular baking tray and let dry in the oven at 60°C (140°F) overnight.
PURPLE MERINGUE:
Heat all the ingredients together in a bain-marie up to 60°C (140°F). Then pour into the mixer bowl and stir until completely cooled. Arrange on a bundt cake pan, and allow to dry in the oven at 60°C (140°F) overnight.
COCOA TILE:
Melt the butter and orange juice together. Pour all the powders on top. Mix well. Spread on a sheet of baking paper. Leave to cook at 160 °C (320°F) for 4 minutes. Peel off the tile and store in a dry place.
CREAMY MANGO:
Heat the mango puree. Blanch the eggs and sugar. Pour into the mango puree and cook until boiling. Turn off heat, add gelatine and butter and blend.
DRESSING:
Fill the meringue circle with the mango cream. Crush the purple meringue on top. To finish, add the cocoa tile.
Sud Selections 