Easter nests with mango mousse

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the mousse, soak gelatine in cold water. Put a slice of mango aside for decoration. Finely mash the remaining mango slices in the liquid. Set 100 ml fruit puree aside. Mix the rest with lime juice. Separate 2 eggs. Whisk the egg yolks with 60 g sugar over a hot water bath until thick and creamy.

2. 2

   Leave to cool slightly. Squeeze the gelatine well, melt in a pot and stir into the warm egg cream. Stir in the fruit puree. Whip cream until stiff and fold in. Beat the egg whites until stiff, then add 20 g sugar. Fold into the cream. Chill the mousse for about 3 hours. For the dough, bring 1/8 litre water, fat and salt to the boil in a saucepan and remove from the heat. Add flour at once and stir in. Put the pot back on the stove and stir until the dough comes off the bottom of the pot as a lump. Pour the dough into a bowl and let it cool down a little. Stir in 3 eggs bit by bit with the kneading hooks of the hand mixer. Pour the dough into a piping bag with star-shaped spout. Spray 5 rings (approx. 8 mm Ø) each onto two baking trays lined with baking paper.

3. 3

   For the dough, bring 1/8 litre water, fat and salt to the boil in a saucepan and remove from the heat. Add flour at once and stir in. Put the pot back on the stove and stir until the dough comes off the bottom of the pot as a lump. Pour the dough into a bowl and let it cool down a little. Stir in 3 eggs bit by bit with the kneading hooks of the hand mixer. Pour the dough into a piping bag with star-shaped spout. Spray 5 rings (approx. 8 mm Ø) each onto two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level: 3) for about 25 minutes. Let cool down on a cake rack. Cut off the mousse cams and place them in the middle of the choux pastry rings. Pour the purée set aside into a disposable piping bag and decorate the mousse with it. Peel off the chocolate with a peeler and decorate Easter nests with it. Dust the nests with icing sugar. Cut mango slices into slices, serve tartlets with mango slices and lemon balm

4. 4

   Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level: 3) for about 25 minutes. Let cool down on a cake rack. Cut off the mousse cams and place them in the middle of the choux pastry rings. Pour the purée set aside into a disposable piping bag and decorate the mousse with it. Peel off the chocolate with a peeler and decorate Easter nests with it. Dust the nests with icing sugar. Cut mango slices into slices, serve tartlets with mango slices and lemon balm

Nutrition Facts

KCAL
250 kcal

CARBS
28 g

FATS
12 g

PROTEINS
7 g