Creamy Fruit Verrine with Chocolate Mousse

Tempo de preparo 1 hour plus oven and fridge time
Rende até 11 units of verrine 200g each
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This creamy fruit verrine recipe with Chocolate Mousse by Chef Alexandre Bispo live on Instagram

Ingredientes

    Creamy mango:

  • 25 ml of filtered water
  • 4 g unflavored gelatin powder
  • 150 g of condensed milk
  • 10 ml of lemon juice
  • 50 g of milk cream
  • 150 ml of concentrated mango juice (or fruit of your choice)
  • 80 g of cream cheese
  • 100g of Melken White Chocolate
  • Gluten-free chocolate dough:

  • 3 eggs
  • 45 g of butter
  • 10 g of sugar
  • 50 g grated dry coconut
  • 3 g chemical yeast
  • 12 g Cocoa Powder Melken 100%
  • 25 ml of vegetal oil
  • Melken chocolate mousse:

  • 450 g melken milk chocolate
  • 300 g of milk cream
  • 300 g 35% fresh cream (whipped into a medium-soft whipped cream or whipped cream)
  • Chocolate topping ingredients
  • 60 g of sugar
  • 10 g Cocoa Powder Melken 100%
  • 150 ml of filtered water
  • 5 ml of apple cider vinegar
  • 30 g of Melken Chocolate 70% Cocoa
  • 30g UHT milk cream

Modo de preparo

creamy mango

In the first step of the recipe, hydrate the gelatine in filtered water and reserve for application in the final step.

Separately, beat the condensed milk with the lemon juice in a blender until it forms a light cream.

Add the cream, concentrated mango juice and cream cheese.

Place the melted <a href=”https://harald.com.br/produtos/melken-branco-barra-101kg/”>White Melken Chocolate</a>, always with the blender on.

Melt the hydrated and reserved gelatine in the microwave or bain-marie, and mix the recipe still in the blender.

Apply to the cream with the blender on.

Place approximately 50 g on the glassware up to a certain height, take it to the fridge to better firm up.

 

Gluten free chocolate dough

In a blender, beat all ingredients for 3 minutes.

Spread in a rectangular shape (20×30 cm) greased and lined with parchment paper.

Let it rest for 20 minutes.

Take it to the oven at 180°C and leave until the dough bakes without drying out.

Remove from the oven and let cool.

Unmold onto a sheet of parchment paper.

Cut into mini cubes, apply over the mango cream already applied to the glasses.

 

Melken chocolate mousse

Melt the Melken Milk Chocolate according to package directions.

Whisk in the cream until it has a smooth texture.

Pass through a mixer to improve the texture of the ganache.

Incorporate the whipped cream, thus forming the mousse.

Apply the chocolate mousse over the mini cake dough cubes.

 

Chocolate cover

Mix the sugar and chocolate powder in a thick-bottomed pan, add the water little by little until the sugar is hydrated, heat until completely dissolved, without stirring.

Mix the vinegar and let it cook a little until the syrup is more firm, at this stage you can stir well.

Turn off the heat and add the Melken Chocolate 70% Cocoa until it melts, followed by the cream.

Pass through a mixer and pass through a very fine sieve. If necessary, pass through a sieve two or three times.

Let it cool and apply over the mousse when assembling the dessert.

Decorate with chocolate plates, sweet biscuit crumbs, seasonal fruits and meringue.

Take the fridge for 12 hours and serve well chilled.

Dicas

  • Para fazer o cremoso de outra fruta, basta trocar a manga por maracujá ou outra fruta de polpa consiste

Técnicas