Project C Project C
recept image


Honey ganache with fresh mango and passion fruit gel

For 4 servings | Preparation: 45 minutes - Cooking time: 30 minutes 


Additional kitchen equipment


1 ripe mango 

For the ganache 
25g milk 
75g cream 
50g honey 
1g salt 
180g dark chocolate 
60g butter 

For the coconut sponge 
50g grated coconut 
205g icing sugar 
6 egg whites (180g) 

For the meringue 
125g egg white 
125g caster sugar 
125g icing sugar 
1 teaspoon cornflour 

For the passion fruit gel 
500g passion fruit coulis 
7g agar-agar* 
70g caster sugar 

For the garnish 
a few sprigs of mint 

* Agar-agar is a binding agent or thickener made from sea algae. It can be heated up to 70C and it does not melt like gelatine. It is often used to make gels. 

Additional kitchen equipment

food processor with whisk 
hand-held mixer 
2 plastic squeeze bottles 
piping bag 
baking parchment 
melon baller 
round pastry cutter 


Start with the meringue. Put the egg whites into the food processor bowl and whisk them to form stiff peaks. Gradually add the sugar. Make a mixture of the icing sugar and the cornflour. Now also add this mixture gradually to the whisking meringue. 


When the meringue is thick and glossy, use a piping bag to pipe it onto a lined baking tray, creating either drops or long stripes. Bake in a preheated oven at 120C for about 1 hour. 


Put the passion fruit coulis in a saucepan, add the sugar and the agar-agar and bring to a boil. Transfer the mixture into a dish and leave to set in the fridge. Mix the passion fruit preparation, once set, into a smooth gel with a hand-held mixer and pour it into a plastic squeeze bottle. 


To make the coconut sponge you combine the grated coconut with 150g icing sugar. Whisk the egg whites together with the remaining 55g icing sugar and carefully spoon it under the coconut-icing sugar combination. Transfer the batter onto a lined baking tray, spread out and bake it in the oven at 160C for about 15 minutes. 


Peal the mango and use the melon baller to cut marbles out of the mango flesh. Mix the remaining mango flesh and rub it through a sieve. Transfer the resulting mango coulis into a plastic squeeze bottle. 


We end with the ganache. Combine milk, cream and honey in a sauce pan and bring to the boil. Take the pan off the heat and mix in the salt, the chocolate and the butter. Leave the ganache to cool and set. 


Use the pastry cutter to cut a circle out of the coconut sponge and garnish it with the ganache, mango marbles and the passion fruit gel. Finish by adding some meringue, mango coulis and mint.