Mango Bavaroise with Mango Glaze
Ingredients
- 15 Ready Bake 105mm Rectangle Fluted Butter Shortbread Shells (RSS105F)
- 6 eggs yolks
- ¼ tsp vanilla beans
- 125g sugar
- 250ml milk
- Zest of 2 lemons
- 200ml mango puree
- 4 leaves gelatine or 7g powder gelatine
- 250ml fresh cream
Mango Glaze
- 200ml mango puree
- ½ tbsp powder gelatine
Method
- Pre-heat fan forced oven to 160°C.
- Place the Butter Shortbread Shells on a baking tray to thaw to room temperature - approximately 30 minutes.
- Place thawed Butter Shortbread Shells into pre-heated 160°C oven and bake for approximately 12-16 minutes, then set aside to cool.
- Cream the egg yolks, vanilla beans, and sugar.
- Bring the milk, lemon zest, and mango puree to the boil, then slowly whisk the hot milk into the sugar/ yolk mix.
- Place mixture in a pot on the stove and thicken on a gentle heat, being careful not to split the egg custard. Your mixture is ready when it coats a stirring spoon.
- Soak your gelatine in a small amount of water. Once dissolved, add into the warm custard, and mix well. Cool custard mix by putting bowl on ice.
- Whip the cream to a stiff peak then fold into the cooled custard mix.
- Place the mango bavarois mix into pre-baked Butter Shortbread Shells and place in fridge/ cold room to set.
Mango Glaze
- Add the gelatine into a small amount of water. Heat in a microwave for 15 seconds or until the gelatine dissolves. Mix the gelatine with the mango puree and pour a thin layer over the top of the mango bavarois.
- Place in fridge/ cold room to set, then garnish with diced mango and meringue, and serve immediately.
*Please note the above oven temperatures and baking times are a guide only.
