Mango Gelée with Mango Cubes
~ adopted from Tony Wong’s dessert series
150 grams fresh mango, diced
100 grams mango purée
25 grams granulated sugar
2 grams sheet gelatine
Warm half of the mango purée with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm mango purée. Add the rest of the purée and diced mangoes and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled crème fraîch panna cotta to about 2/3 of the height of the glasses/cups. Let it set in the refrigerator, about 30 minutes to 1 hour.
Mango Mousse
~ adopted from Tony Wong’s dessert series
150 grams mango purée
15 grams granulated sugar
3½ grams sheet gelatine
120 grams heavy cream, whipped to soft peaks
Warm half of the mango purée with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm purée and stir until completely dissolved. Add the rest of the purée; stir to combine then let it cool to room temperature.
In a mixing bowl, whisk the heavy cream until soft peaks then using a rubber spatula; fold the whipped cream into the purée base until fully incorporated (no more white streak). Pour this mousse on top of the mango gelée, smooth it out using the back of a spoon and let it set in the refrigerator, about 1 hour.
For garnish:
Mango Coulis
100 grams mango purée
20 grams granulated sugar
Warm half of the mango purée with the sugar in a medium saucepan over low heat. Remove saucepan from heat once sugar completely dissolved. Add the rest of the purée; stir to combine then let it cool to room temperature. Pour it on top of the mango mousse layers, swirl the cup until it covers the mousse completely. Chill in the refrigerator while you prepare to torch some mango cubes – take care not to burn them! If you like, you can also add some edible flakes to dress them up.
