Mango Noël


Working Method

Vanilla Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous.
  • Whip up egg white and sugar on medium speed till soft peak (meringue).
  • Fold in the meringue into cake batter.
  • Bake at 180°C for about 14-16 minutes.

Mango Filling
  • Slightly warm up the water and mix well with Cremfil Classic Mango.
  • Pipe into silicone mould and let it freeze.

Caramelized White Chocolate Mousse
  • Preheat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
  • Place in oven for 5 minutes. Spread the chocolate evenly and continue to bake.
  • Stir and re-spread the white chocolate for every 8-10 minutes interval until the chocolate has caramalized (golden brown).
  • Bloom the gelatine.
  • Bring the cream and milk to a boil.
  • Stir in the egg yolks, sugar and salt. 
  • Place back onto heat and cook til 85°C. Stir constantly.
  • Add in gelatine and pour over chocolate
  • Strain the mixture and cool down to 28-20°C.
  • Fold in the whipped cream.

Recipe Complexity

Complexity level:  


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