Mango Cream Stack
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For Mango Creme
- 2 Mangoes (chopped)
- ¼ cup Orange juice
- 1 Tbsp lemon juice
- 0.333 cup powdered sugar
- 1 pinch salt
- 1 cup whipping cream (whipped)
- In Addition
- 12 Wonton wrapper
- 2 Tbsps butter (melted)
- 8 chocolate wafer cookie (finely crushed)
- For Mango Glaze
- 2 ½ tsps unflavored gelatin
- ¼ cup water
- ⅞ cup Mango juice (with pulp)
- For Chocolate Sauce
- ¾ cup whipping cream
- 1 ¼ cups semi-sweet chocolate (chopped)
- 1 Tbsp butter
Preparation steps
1.
For Mango Creme:
2.
Place mangoes, juices, sugar and salt in blender. Pulse until mixture is smooth. Fold mango puree mixture into the whipped cream, chill in the refrigerator.
3.
Preheat oven to 400º F / 200º C. Line a baking sheet with non-stick aluminum foil. Brush one side of each won ton with melted butter. Place won tons butter side up on prepared baking sheet. Bake until browned, 6 or 7 minutes. Transfer to a wire rack to cool completely.
4.
For Mango Glaze:
5.
Sprinkle gelatin on top of the water; let rest for 5 minutes. Place mango juice in a saucepan and bring to a boil. Remove juice from heat; add gelatin, stirring to incorporate. Cool slightly and chill in the refrigerator.
6.
For Chocolate Sauce:
7.
Bring cream to a boil. Remove pan from heat. Add the chopped chocolate and butter; let stand just until the chocolate is melted. Whisk until smooth.
8.
To Assemble:
9.
Arrange 2 chocolate wafer cookies on each dessert plate. Spoon the chilled mango creme into a pastry bag fitted with a star tip. Pipe creme over the wafer cookies, top with a won ton; repeat the layers twice more, ending with a dollop of mango creme.
10.
Drizzle with mango glaze and chocolate sauce. Serve.
