For chocolate shells:
- 10 squares of dark chocolate 70%
For the mango passion insert:
- 200 g of passion and mango juice
- 15 g of sugar
- 2 sheets of gelatine
For the mango mousse:
- 200 g of mango puree
- 40 g of sugar
- 20 cl of whipping cream
- 5 sheets of gelatine
- The juice of half a lemon
For the sponge cake:
- 3 eggs
- 80 g of flour
- 50 g of sugar
- Fruit juices (mango, passion or other)
Pre-heat the oven to 120 °
We start by preparing the chocolate shells : In a half spherical silicone mold place two chocolate squares in each cavity, and let the mold for 5 minutes in the oven. Using a brush, spread melted chocolate well along the walls of each cavity. Wipe the edges and keep in freezer
For the mango passion insert you must soften the gelatine in cold water. In a saucepan, heat the passion mango juice and sugar. Remove from heat and add softened gelatine and mix well. Pour the mixture onto a big plate to be cut with the cookie cutter later. Block preparation in the freezer.
For mango mousse you must soften the gelatine in cold water. In a saucepan, heat the mango puree with sugar and a little lemon juice (lemon juice prevents the mango to oxidize and take a darker color). Remove from heat and add softened gelatine and mix well. Leave to cool. Mount the whipped cream and stir into mixture. Mix gently. Fill each dome to the half with mango mousse. Cut with cookie cutter a slightly smaller size than the dome the frozen mango passion insert and place it on the mango mousse. Pour the rest of the mango mousse. Straighten, smooth and chill.
For the sponge cake separate yolks and egg whites. Beat the egg whites until stiff and set aside. In a bowl beat the egg yolks with the sugar. Finally add 40 g of flour and half of the egg whites. Mix and pour the remaining flour and egg whites. Preheat oven to 200 °. On a plate lay a baking sheet and pour the batter evenly. Bake for 10 minutes, right out of the oven cuts disc with the cookie cutter of the same size as the dome and let cool.
Before serving dip the sponge cake disk quickly in the fruit juices and turn out each Bavarois on a sponge disk to make a Mango Bavarois Dome.