WEEK 16
Honey ganache with fresh mango and passion fruit gel
For 4 servings | Preparation: 45 minutes - Cooking time: 30 minutes
Ingredients
Additional kitchen equipment
Ingredients
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
sieve
round pastry cutter
STEP ONE
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.
STEP TWO
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.
STEP THREE
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.
STEP FOUR
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.
STEP FIVE
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.
STEP SIX
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.
STEP SEVEN
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.