Recipes
Whip the egg whites, stiffen them with the granulated sugar and finally mix in the egg yolks in one go. Delicately mix in the flour and starch mixture. Using a piping bag with a no. 9 nozzle arrange 4 circles 14 cm in diameter and little fingers 3 cm long for the decoration. Cook in a fan oven at 180-190°C (356-374°F) for about 10 min.
Heat the coconut purée and cream in a saucepan at 40°C (104°F). Add the granulated sugar and cornstarch then boil. Remove from heat and add the Mycryo cocoa butter. Mix and pour into a 14 cm round flexipan mould to a depth of 1.5 cm and freeze.
Heat the mango purée to 30°C (86°F). Mix in the gelatine mix, melted in the microwave, then the Italian meringue and finally the whipped cream.
Mix the pectin and granulated sugar and add to the saucepan of water and mango pulp. Add the lemon juice and boil for about 1 min.
Assemble by arranging the mango mousse in the circles placed on a baking tray and plastic sheet. Then place the first finger biscuit disc, then the coconut cream filling, the mango mousse and finally the last finger biscuit. Place in the deep freeze, take out of the mould and coat with the mango glaze. Decorate with the finger biscuits and Ivory Coast chocolate.
