Yoghurt mousse and mango purée-filled chocolate egg shell with tonka bean custard
Item 1 of 1
- 8
- 4 hours
Impress your guests with this challenging dessert recipe from Andrea Berton. Pristine and unassuming from the outside, hidden within the crisp chocolate 'egg' shell lies a core of velvety yoghurt mousse that oozes with delicious mango purée when broken with a spoon. While this dessert requires a good deal of patience and skill each element can be prepared in advance, making it an excellent dinner party showstopper.
First published in 2016
Ingredients
Metric
Imperial
Yoghurt mousse
- 250g of Greek yoghurt
- 75g of pasteurised egg whites
- 150g of sugar
- 40g of water
- 250g of UHT whipping cream
- 1/2 gelatine leaf, soaked in cold water
Mango purée
- 128g of mango purée, preferably Boiron
Chocolate shell
- 600g of cocoa butter
- 600g of white chocolate, roughly chopped
- 15g of milk chocolate, roughly chopped
Tonka bean custard
- 2 tonka beans
- 250g of milk
- 250g of cream
- 125g of sugar
- 100g of egg yolk
- 1 gelatine leaf, softened in cold water
Puffed amaranth
- 50g of amaranth grain
- 1 tsp olive oil
SAVE RECIPE
Equipment
- Small hemisphere moulds 8
- Electric hand whisk
- Egg shape moulds 16
- Spray gun
- Thermometer
- Blender
Method
1
Begin by preparing the mango purée 'egg yolks'. Divide the purée between 8 2cm hemisphere moulds and place in the freezer for at least 1 hour to set
- 128g of mango purée, preferably Boiron
2
Meanwhile, make the yoghurt mousse 'egg white'. Start by whisking the egg whites until semi-whisked and foamy. Heat the water and sugar to 121°C in a small saucepan and add this to the egg whites, beating together to form a meringue
- 75g of pasteurised egg whites
- 150g of sugar
- 40g of water
3
In a separate pan, warm 100g of the UHT cream over a low heat. Squeeze any excess liquid from the gelatine and blend this into the cream until dissolved
- 100g of UHT whipping cream
- 1/2 gelatine leaf, soaked in cold water
4
Stir the warmed cream into the yoghurt, then weigh out 250g of meringue mixture and gently fold this through the yoghurt and cream. Semi-whip the remaining UHT cream and fold into the mixture, then pour the mousse into the egg moulds and leave to set in the fridge for 30 minutes
- 250g of Greek yoghurt
- 150g of UHT whipping cream
5
Gently remove the frozen mango purée from their moulds and place a ball of purée into the centre of 8 of the yoghurt mousse egg halves. Top each of these with a plain half and gently push them together, then transfer to the freezer and leave to set for approximately 1 hour
6
For the chocolate 'egg shells', dissolve 400g of cocoa butter in a bowl over a pan of hot water, adding the milk and white chocolate to the bowl to melt. Mix well to combine, then pour the molten chocolate into a spray gun
- 400g of cocoa butter
- 600g of white chocolate, roughly chopped
- 15g of milk chocolate, roughly chopped
7
In a clean bowl over a pan of hot water melt the remaining cocoa butter. Remove the frozen yoghurt eggs from the freezer and roll each in the molten cocoa butter, leaving the coated eggs to rest in a deep metal tray for a few minutes. Spray each egg all over with the chocolate shell mixture and leave to set in the fridge for 2 hours
- 200g of cocoa butter
8
Meanwhile, prepare the the tonka bean custard. Place the milk, cream and tonka beans in a pan and bring to a gentle simmer over a medium heat
- 2 tonka beans
- 250g of milk
- 250g of cream
9
In a separate bowl, beat together the egg yolks and sugar until well combined. Pass the tonka bean mixture through a sieve and gradually pour it into the egg and sugar, stirring well until smooth and incorporated
- 100g of egg yolk
- 125g of sugar
10
Pour the mixture into a clean pan and heat at 83°C for 20 minutes, stirring continuously with a spatula. Remove from the heat and stir in the softened gelatine, squeezing the gelatine first to remove any excess moisture. Leave to cool, then transfer to the fridge and leave to set for 1 hour
- 1 gelatine leaf, softened in cold water
11
For the puffed amaranth, heat the olive oil in a small pan over a medium heat and add the amaranth. Put a lid on the pan and cook until they have all popped and puffed up like popcorn, then drain on kitchen paper
- 50g of amaranth grain
- 1 tsp olive oil
12
To serve, place a spoonful of tonka bean custard on each plate and sprinkle over a circle of puffed amaranth. Place an 'egg' in the centre of the plate and serve
First published in 2016
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