The Creations

Fingerfood & petits fours

Mango

Redcurrant

Descriptive diagram

Alphonso mango and redcurrant tartlets

Gennaro Vitto

Food Creator

mango mousse

PONTHIER mango puree
Gelatine
Italian meringue
Cream (35% fat)
Citric acid

600g
25g
300g
200g
2g

Make the Italian meringue. Semi whip the cream. Heat the PONTHIER mango puree to 40°C in a saucepan. Dissolve the previously hydrated gelatine in cold water and citric acid with a bit of warm PONTHIER mango puree . Then add the rest of the PONTHIER mango puree, mix well and pour the PONTHIER mango puree slowly into the meringue mixture. Add this compote to the semi whipped cream and mix gently.

biscuit

Butter
Flour 00
Vanilla pod
Lemon zest
Orange zest
Salt
Pasteurised egg yolk
Icing sugar

300g
500g
1/2
5g
10g
5g
90g
200g

Blend soft butter and sugar in a Kitchen Aid mixer to make a crumble mixture. Add the flour and egg and then the rest of the ingredients. Leave the dough to rest. Roll out into a thin layer and cook in a 190°C oven for about 8-10 minutes.

redcurrant explosion

PONTHIER redcurrant puree
Alginate
Water
Calcium

200g
2g
1000g
15g

Whisk the puree and alginate thoroughly. Leave to rest for a few hours. Dissolve the calcium in the water. Using a spherification spoon make a ball of redcurrant mixture and let it drop into the water and calcium mix. Leave for a few minutes, then rinse in clean water.

Mango meringue

PONTHIER mango puree
Caster sugar
Albumine
Citric acid

450g
200g
15g
2g

Mix all the ingredients together to a firm consistency in a Kitchen Aid mixer. Then with a piping bag make medium-sized meringue dots on a Silpat baking mat and cook in a 70°C oven for 4 hours until dry.

Assembly

In a ring put on the bottom the biscuit, pour on top mango mousse and set in the fridge, then cut a small triangle, coat with mango meringue powder, add a ball of redcurrant explosion and complete with a julienne of fresh green shiso leaf.