Yoghurt mousse and mango purée-filled chocolate egg shell with tonka bean custard
Ingredients
Dairy
- 250g of Greek yoghurt
- 250g of UHT whipping cream
- 250g of milk
- 250g of cream
Speciality Ingredients
- 75g of pasteurised egg whites
- 128g of mango purée, preferably Boiron
- 50g of amaranth grain
Store Cupboard
- 150g of sugar
- 1/2 gelatine leaf, soaked in cold water
- 600g of cocoa butter
- 600g of white chocolate, roughly chopped
- 15g of milk chocolate, roughly chopped
- 2 tonka beans
- 125g of sugar
- 100g of egg yolk
- 1 gelatine leaf, softened in cold water
Beverages
- 40g of water
Oils & Vinegars
- 1 tsp olive oil