Zéphyr™ Mango Dessert
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/5223_1.jpg)
Mango and Nutmeg coulis
ingredients | preparation |
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Mix cold |
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At 40°C, add |
Pistachio nougatine
ingredients | preparation |
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Cook at 40°C |
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Cook at 104°F/40°C |
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Add |
Cook until a bechamel consistency is obtained. |
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Add |
Thinly spread onto a sulphurized sheet. |
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Thinly spread onto a sulphurized sheet. |
Zéphyr™ mousse
ingredients | preparation |
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Boil |
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Add |
Heat to 185°F/85°C and cook like custard. |
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Pass through a fine strainer and pour at 175°F/80°C over |
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At 77°F/25°C add |
Pan-fried Mango
ingredients | preparation |
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Cut two fresh mangos into Julienne |
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Add |
Mix the ingredients together and coat the mango. |
Assembly
Line the 2.75 in / 7 cm half-sphere polycarbonate mold with Zéphyr™. |