MANGO Shaped Dessert 🥭 CEDRIC GROLET Recipe 🥭 My mistakes and fixes

Ingredients

• 500 g Mango Purée (fresh mango blended until smooth)
• 2 Tbsp Lemon Juice (freshly squeezed)
• 2 Tbsp Lime Juice (freshly squeezed)
• 2 tsp Agar‑Agar Powder (powdered, for gel)
• 1/4 cup Granulated Sugar (fine granules)
• 1/4 cup Fresh Mint Leaves (finely chopped)
• 1 cup Diced Fresh Mango (small cubes)
• 2 sheets Unflavored Gelatin Sheets (soaked in cold water)
• 2 cup Heavy Cream (cold, for filling)
• 300 g White Chocolate (high‑quality, chopped)
• 1 Tbsp Lime Juice (for glaze)
• 100 g Cocoa Butter (melted)
• few drops Yellow Fat‑Soluble Food Coloring (for mango hue)
• 8 pieces Wooden Skewers (8‑inch, food‑grade)

Instructions

1. Make Mango‑Agar Gel

   Combine lemon juice, lime juice, and mango purée in a saucepan. Heat gently to 104°F (40°C). In a small bowl mix agar‑agar powder with sugar, then sprinkle the mixture into the warm mango liquid in a thin stream while whisking constantly. Bring to a boil and cook for 30 seconds, then remove from heat.

   Time: PT5M

   Temperature: 104°F

2. Chill Gel

   Pour the hot gel into a shallow container, let it cool a minute, then place in the refrigerator for 1 hour to set.

   Time: PT5M

3. Prepare Mint and Mango Pieces

   Finely chop the fresh mint leaves. Blend the set mango‑agar gel until completely smooth. Fold in the chopped mint, an extra portion of mango purée, and the diced mango. Spoon the mixture into a silicone mold.

   Time: PT10M

4. Freeze Gel Cubes

   Place the filled mold in the freezer until fully frozen (about 1–2 hours).

   Time: PT5M

5. Soak Gelatin

   Place the gelatin sheets in a bowl of cold water and let them soften for 5 minutes.

   Time: PT5M

6. Cook Creamy Mango Filling

   In a saucepan combine heavy cream and mango purée. Heat gently until the mixture reaches just below a boil (176°F / 80°C). Remove from heat, add the softened gelatin, stirring until fully dissolved. Pour the hot mixture over the chopped white chocolate, stirring until smooth. Stir in lime juice and the remaining cold heavy cream.

   Time: PT12M

   Temperature: 176°F

7. Set and Whip Filling

   Transfer the mixture to a bowl, cover, and refrigerate for 6 hours until firm. Once set, whip with a whisk or electric mixer until light and airy.

   Time: PT5M

8. Assemble Skewers

   Thread portions of the whipped mango filling onto each wooden skewer. Because the filling softens quickly, place the assembled skewers back into the freezer for 1–2 hours to firm.

   Time: PT10M

9. Shape Mango Cakes

   Remove the frozen portions from the skewers and, using wet hands, shape each piece into a small mango‑shaped oval. Return the shaped cakes to the freezer for another hour to hold their form.

   Time: PT10M

10. Make White Chocolate Glaze

    Melt cocoa butter and white chocolate together in a double boiler, stirring until smooth. Remove from heat and let the glaze cool to 82–86°F (28–30°C). Stir in a few drops of yellow fat‑soluble food coloring.

    Time: PT10M

    Temperature: 82–86°F

11. Coat Cakes with Glaze

    Pat each frozen mango cake with a napkin to remove surface moisture. Dip or drizzle the glaze over the cakes, ensuring an even coating. Return the glazed cakes to the freezer briefly to set the glaze.

    Time: PT5M

12. Torch for Shine (Optional)

    While the cakes are still frozen, lightly torch the surface to give a glossy finish.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

3 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g