White chocolate mousse with panna cotta and mango
White chocolate mousse
500 ml Debic Tiramisù
150 g white chocolate covering
500 ml Debic Panna Cotta
6 g gelatine
500 g mango purée
White chocolate sauce
300 ml Debic Crème Anglaise
100 g white chocolate covering
1 x mango
10 x almond tuile
1 x tray of lime cress
Debic products used
Debic Panna Cotta 1L
- Fresh taste and smooth texture
- Tastes like home-made
- Quick and convenient, ready in 3 steps
Heat the mango purée to about 40°C and use it to dissolve the soaked gelatine.
Leave to cool to room temperature.
Line a baking sheet with grease-proof paper and place a tin on top. Pour half of the mango gelatine into the tin and leave to set in the refrigerator for at least 2 hours.
Melt the panna cotta and then let it cool to room temperature.
Pour the panna cotta over the mango jelly and leave to set in the refrigerator.
Pour the remaining mango jelly on top of the set panna cotta.
Heat 100 ml Tiramisù and dissolve the white chocolate in it. Cool to room temperature.
Beat the remaining Debic Tiramisù in a planet mixer until stiff and fold in the chocolate mixture. Leave to set in the refrigerator.
For the white chocolate sauce, heat the Debic Crème Anglaise and dissolve the chocolate in it. Cool and store in a siphon.
To remove the tin, gently heat the outside with a cook's blowtorch.
Cut the panna cotta into equal portions and arrange on the plates.
Place a quenelle of white chocolate on the plate and finish off with the chocolate sauce, fresh mango, lime cress and almond tuile.