Meringue ball, yellow mango purée and whipped jasmine tea cream
IngredientsRecipe for 12 personnes
For the meringue
For the Jasmine tea chantilly
For the mango purée
Preparation time: 30 min
Preheat your four at 248 °F
Preparation for the meringue
Using the mixer, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until meringue is glossy and stiff peaks form. Using a spatula, add the icing sugar and cornstarch gently folding. Fill a pastry bag and make big balls on a baking sheet lined with parchment paper. Sprinkle with almonds and bake (120C or 248F 20 mn) according to the size of your meringues. When meringues are completely cooled, gently lift and scoop the bottom with a spoon.
Preparation for the Jasmine tea chantilly
In a saucepan, heat cream 200 g brew the tea. Pour the tea through a sieve and pour the cream over the white chocolate, wait a few minutes and mix well to get a smooth mixture. Pour the remaining cream and mix well again, cool cream in the refrigerator. At time of service, whipped cream as a chantilly.
Preparation for the mango purée
Cut the mango into cubes and mix in hot syrup. Refrigerate. Drain mangoes when you use it.