John Myers
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Dessert: Sliver of Almond Brittle with Chocolate Cream and Mango Ragout
The perfect dessert: sliver of almond brittle with chocolate cream and mango ragout recipe with a picture and simple step-by-step instructions.
Almond brittle
- 100 g Chopped almonds
- 120 g Sugar
- 50 g Butter
Chocolate cream
- 100 ml Cream
- 0,5 piece Grated tonka beans
- 20 g Butter
- 75 g Dark couverture
the mango ragout
- 0,5 piece Fresh mango
- 2 teaspoon Muscovado sugar – but brown sugar is also possible
Brittle
- Melt the butter in a pan. Stir in sugar and almonds and let them brown. Put the mass on an oiled board, spread it (approx. 0.5 cm high) and let it solidify.
the chocolate cream
- Whip the cream until stiff and rub in the tonka bean.
- Crush the couverture and let it melt carefully in a water bath (about 36 degrees) together with the butter. (As soon as I notice that the chocolate is starting to melt, I take the vessel off the stove and stir until everything has melted.)
- Mix the cream and couverture and pour into a piping bag.
….und dann
- Break off pieces from the brittle plate and place one of each on a dessert plate.
- Now sprinkle the chocolate cream on it and cover with another piece of brittle.
the mango ragout
- For the mango ragout, peel the mango and remove the core. Cut half into cubes – use the other half for other purposes – and heat with the muscovado sugar and reduce a little.
- Spread the still warm ragout around the brittle and chocolate cream turrets.
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