Mango Verrines

Yay, I'm back in Sydney so get ready for heaps of recipes to come at you! And I'm really excited to use some summery fruits we have now in Australia in my desserts- cherries, peaches, mangoes etc. So here's the first one- mango verrines with layers of mango mousse, mango gelee and simple genoise sponge, topped with fresh mango cubes. This is probably my quick version of this  This will probably be a prelude to an actual mango mousse cake I'm going to attempt soon, maybe for a friend's birthday. I'll probably add a few more components though like some mango compote and meringue or macaron disc in the middle, there's a lot I want to experiment with but it's all still in my mind so I'm very excited to attempt it. 

Mango Verrines

Makes 6 small individual cups

For the genoise sponge:

Recipe adapted from Le Goût Authentique Retrouvé by Hidemi Sugino

90 g eggs

35 g sugar

7 g honey

25 g plain flour

12.5g corn flour

5 g unsalted butter

6 g milk

1. Preheat oven to 160C, line a parchment paper on a square baking pan.

2. Combine butter & milk, warm to 40C.

3. Combine eggs, honey & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.

4. Continue beating for another 8-10 min until pale & fluffy.

5. Fold in the flour gently.

6. Fold in the milk until smooth.

7. Bake for 12-15 min or until a skewer comes out clean.

8. Cool on a wired rack.

9. Cut sponge to fit into your glasses

NOTE: I prefer a thicker sponge layer so I thought this recipe made too little so if you're like me, I'd recommend using one and a half times the ingredients listed above.

For the mango gelee:

80g mango puree

1 tbs sugar

1 tsp. powdered gelatin (bloomed with about 1 tbs water)

1. Bring the puree and sugar to a gentle boil

2. Remove from heat and mix in gelatin until well combined

3. Cool to room temperature and put into the freezer for at least 30 minutes

4. Cut to size according to shape of glasses

For the mango mousse:

250g mango puree

3 tbs sugar (adjust to taste)

1.25 tsp powdered gelatine, (bloomed with about 1 tbs water)

50g yoghurt (you can use mango or plain)

130mL thickened cream, whipped to soft peak

1. Bring the puree and sugar to a gentle boil

2. Remove from heat and mix in gelatin until well combined

3. Cool to room temperature and fold in the yoghurt until well combined

4. Fold the cream gently and use immediately

To assemble:

6tbs mango puree

a handful of diced mango

1. Place a layer of sponge in the bases of the glasses

2. Alternate between sponge and mousse, ending with a mousse layer on top and place the gelee squares between one of the mousse layers.

3. Refrigerate for at least 2 hours or until mousse has set

4. Top the last mousse layer with a tablespoon of puree and top with fresh diced mango

5. Refrigerate until ready to serve