Almond meringue with mango chocolate mousse

Name: Almond meringue with mango chocolate mousse
Cook time: 3 h
Total time: 3 h
Yield: 10
Ingredients: 2 Protein (size M); 80 g Sugar; 1 TEASPOON Cornstarch; 25 g ground almonds without skin; 1 (approx. 400 g) Mango; 1 leaf Gelatine; 75 g white couverture; 140 g Whipped cream; 1/2 package Cream stabiliser; 1/2 Vanilla pod; baking paper; 7-10 Tbsp Cling film; 7-10 Tbsp Disposable piping bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 10

2 Protein (size M)
80 g Sugar
1 TEASPOON Cornstarch
25 g ground almonds without skin
1 (approx. 400 g) Mango
1 leaf Gelatine
75 g white couverture
140 g Whipped cream
1/2 package Cream stabiliser
1/2 Vanilla pod
baking paper
7-10 Tbsp Cling film
7-10 Tbsp Disposable piping bag

Directions

1
Beat 1 egg white with the whisk of the hand mixer until stiff, finally adding 50 g sugar. Continue beating until a smooth, firm, shiny mixture is formed. Sift the starch onto the meringue and fold in briefly.
2
Fold in the almonds.
3
Line a baking tray with baking paper. Use a spoon to spread approx. 10 blobs of the mixture onto the baking tray, press flat. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for 2-2 1/2 hours.
4
Switch off the oven and let the meringue cool down with the door slightly open.
5
Cut the mango off the stone. Peel flesh. Finely mash 50 g mango, dice remaining mango, put aside. Soak gelatine in cold water. Coarsely chop the chocolate coating. Heat 40 g cream, remove from heat, melt chocolate coating in it, let cool down.
6
Squeeze the gelatine, dissolve in it. Whip 100 g cream until stiff, allowing the cream setting agent to trickle in. Whip 1 egg white until stiff, pour in 15 g sugar. Fold the cream into the chocolate coating. Fold in the beaten egg whites and mango puree, chill for at least 2 hours.
7
Cut the vanilla pod in half lengthwise and scrape out the pulp. Cook the vanilla pod and pulp, mango cubes and 15 g sugar to a compote. Leave to cool, cover with foil and chill for about 1 hour.
8
Remove the meringue from the baking paper. Pour the mango-chocolate mousse into a piping bag with a star-shaped spout and spray tuffs onto the meringue bases. Decorate with mango compote and serve. Serve with the rest of the compote.