Imported from Instagram
Mango — mango spheres with white chocolate ganache
A spectacular sphere-shaped dessert: an intense mango center is surrounded by creamy white chocolate ganache, and the whole dessert is coated with a crisp white chocolate and cocoa butter glaze.
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Ingredients
- 800 g frozen mango
- 60 g sugar
- 37.5 g lemon juice
- 3 g powdered gelatin for the filling
- 15 g cold water for the filling
- 700 g heavy cream
- 280 g white chocolate for the ganache
- 5.5 g powdered gelatin for the ganache
- 28.5 g cold water for the ganache
- 4.95 ml vanilla extract (The source specifies approximately 5 ml.)
- 350 g white chocolate for the glaze
- 220 g cocoa butter
- 50 kropli yellow oil-soluble food coloring
- 5 kropli red oil-soluble food coloring
Steps
- 1
Pour cold water over both portions of gelatin: 3 g of gelatin with the water for the filling, and 5.5 g of gelatin with the water for the ganache. Set aside to bloom.
- 2
Place the frozen mango, sugar, and lemon juice in a saucepan. Cook until the excess water has evaporated and the mixture has reduced.
- 3
Add the bloomed gelatin intended for the filling and stir until it has completely dissolved into the hot mixture.
- 4
Blend the mango mixture, then strain it through a sieve. Pour it into small molds and freeze to create small mango spheres.
- 5
Heat the heavy cream.
- 6
Pour the hot cream over the white chocolate, the bloomed gelatin intended for the ganache, and the vanilla extract. Stir until smooth.
- 7
Chill the ganache overnight, then whip it until thick and stable.
- 8
Fill the large molds halfway with the whipped ganache.
- 9
Place a frozen mango sphere in the center of each mold and fill the molds with the remaining ganache.
- 10
Freeze the filled molds for 6 hours.
- 11
Melt the white chocolate intended for the glaze together with the cocoa butter.
- 12
When the glaze reaches 40–45°C, add the yellow and red oil-soluble food coloring. Stir, then cool the glaze to 33°C.
- 13
Remove the frozen spheres from the molds and dip them in the prepared glaze.
- 14
Sprinkle or spray the spheres with food coloring as indicated in the source, then store them in the refrigerator.
Notes
The source does not specify the mold size, the exact temperature for heating the cream, or the time required for the dessert to stabilize in the refrigerator after glazing. The total time includes overnight chilling of the ganache and 6 hours of freezing the spheres.
Nutrition per serving
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