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.
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.