Lindt EXCELLENCE Mango & Almond Layered Verrine
Celebrate the tropical flavour Lindt EXCELLENCE Mango and Almond with this easy yet stunning layered dessert recipe.
Decadent Chocolate Crème with mango and saffron compote. A true celebration of mango and fine Lindt chocolate.
Lindt EXCELLENCE Mango & Almond 100g
- 14g Corn flour
- Mango cheeks in syrup (or 2 fresh mangoes), chopped into cubes
- 135g Mango Syrup (or Mango juice)
- Pinch Saffron
- Chocolate Crème
- 100g Lindt EXCELLENCE Mango & Almond, chopped
- 40ml Mango syrup
- 1 leaf of Gelatine (Gold Grade)
- 200ml Cream, 35%
- 15g Glucose syrup
- To finish
- Toasted almond flakes
- Dried mango
- Chocolate shavings
For the Chocolate Crème place the chocolate into a bowl and set aside. In a small bowl place the gelatine leaf in cold water to soak. Combine half (100ml) the cream, glucose and mango syrup in a saucepan and bring to just before boiling point. Take off the heat. Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved. Pour over the chocolate. Whisk to until all the chocolate is melted. Add the remaining (100ml) cream and stir to combine. Cover directly with cling film onto the surface and place in the fridge for 2-3 hours.
In the meantime, for the compote, create a slurry with the corn flour and a little mango syrup. Bring the rest of the syrup to the boil along with the saffron. Add the corn flour mixture and heat until mixture is thick. Take off the heat and add the chopped mango. Place in the fridge to cool.
To serve, whip the crème to as you would whip cream and place into a piping bag. Layer the serving glasses by piping a layer of chocolate crème, then top with some compote and repeat. Decorate with roasted almond flakes, chocolate shavings and dried mango.
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