MANGO DOME

Ingredients

280gm mango puree 2 egg yolks 30gm caster sugar 62gm white chocolate 210gm whipped cream 1 gelatine leaf

For jelly filling

130gm passion fruit puree 30gm sugar 1 gelatine leaf

For mango glaze

200gm mango puree 1 vanilla bean 70gm cold glaze

1 gelatine leaf

Method For the jelly filling

In a sauce pan, warm the passion fruit puree and sugar. Remove it from the flame and add the gelatine leaf to it

Layer it in a tray and freeze it

Once it is set, cut it into a round disc.

For the dome

In a sauce pan, add the mango puree, sugar and egg yolk. Cook it on a slow flame for four to five minutes

Add chocolate, remove it from the flame and add a gelatine leaf to it

Fold the mixture with whipped cream and keep it at the side

Fill half the mould with the mango mixture and freeze it for a couple of hours, layer it with the round disc of passion fruit puree and allow it to set. Fill the rest of the mould with mango mixture and allow it to set in the freezer.

For the mango glaze

In a pan, add mango puree and vanilla bean

Remove it from the flame and add a gelatine leaf

The temperature needs to be around 72 to 80 degree Celsius

Remove the pan from the heat and add cold glaze to it.

Assemble

De-mould the mango dome and pour the glaze on top of it

Allow it to set in the refrigerator for a couple of hours before serving.