Ingredients

• 2 mango
• cut into small pieces
• 5 Ras el Hanout
• 8g gelatin
• 125g milk
• 125g liquid cream
• 50g egg yolks
• 40g sugar
• 1 Bourbon vanilla bean
• 200g liquid cream
• 4g gelatin
• 150g butter
• 40g egg yolks
• 140g sugar
• 200g flour
• 1/2 yeast sachet

Preparation tips

Mango and Ras el Hanout insert

Heat the mango and sugar in a saucepan with the Ras el Hanout for 30-45 minutes. Then add the gelatine. Set aside in a cool place.

Vanilla Bavaroise :

a. Make a custard by infusing the vanilla in the milk and cream. Then stir in the gelatine.

(with 125g milk, 125g cream, 50g egg yolks, 40g sugar)

b. Whip the cream until stiff. Once the custard has cooled, fold in the whipped cream.

Sablé Breton :

Preheat oven to 170°.

Cream the butter, then add the sugar, egg yolks, flour and baking powder. Roll out the dough to the shape and size of your mold. The thickness of the shortbread should be between 0.5 and 1cm.

Bake for 20 to 30 minutes.

Mango coulis :

Cut a mango into small pieces and cook with water and a little sugar. Blend to make a coulis. Add 2-3g gelatine.

Assembly:

Spread a first layer of bavaroise on the shortbread. Set aside. When the bavaroise is set, place the mango insert in the middle. Cover with a second layer of bavaroise. Once the cake is set, glaze it. Pour in the mango coulis so that it covers the entire cake.