White Chocolate Mango Mousse, Lychee Custard, Coconut Ice Cream by Chef Sumeet Landwani, Swissotel
The velvety texture of mousse, creamy notes of custard, and the sublime taste of ice-cream make this dessert a three-in-one delight.
Ingredients for White chocolate Mango Mousse:
100 gm mango pulp
350 ml milk
5 egg yolks
50 gm sugar
A3 gelatine sheets
370 gm white chocolate
Method:
Make a Créme Anglaise, pour it over the melted chocolate, and emulsify. Add the gelatin sheets. Once the emulsion reaches 40 degrees Celsius, add the whipped cream and mix, until you get a smooth and shiny mixture.
Ingredients for Lychee Custard:
250 gm cream
3 egg yolks
50 gm sugar
4 lychees
Method:
Heat the cream in a pan until it reaches 80°C, add sugar, and boil. Add the yolks. Strain the cream mixture. Add chopped lychees on top, and bake in a small round silicon mat for 20 minutes. Then freeze the mixture.
Ingredients for Coconut Ice Cream
400 gm cream
90 gm sugar
5 yolks
one vanilla bean
100 ml coconut milk
Method:
In a pan, heat the cream until 80°C, add sugar and vanilla beans, and boil. Add the yolks and cook on a low flame until thick. Strain the creamy mixture and churn in an ice cream machine till it’s set, and then freeze the mixture.
Assembly:
Fill half of a dome silicon mat with the Mango mousse, then place into each centre, and insert. Smooth over to the level of the mat with the remaining mousse and freeze the mixture. Unmould the mousse, spray it with yellow cocoa butter, and let it thaw. Place the mousse on a plate, decorate with fresh mango, blueberries, micro-sponge, mango gel, edible flowers, dried coconut shavings, yellow chocolate and finish with a dollop of coconut ice cream.