John Myers
Contents
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Ingredients
Almond brittle
- 100 g Chopped almonds
- 120 g Sugar
- 50 g Butter
Chocolate cream
- 100 ml Cream
- 0,5 Grated tonka beans
- 20 g Butter
- 75 g Dark couverture
the mango ragout
- 0,5 Fresh mango
- 2 tsp Muscovado sugar - but brown sugar is also possible
Instructions
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.
Nutrition
Serving: 100gCalories: 471kcalCarbohydrates: 38.4gProtein: 7.5gFat: 32.2g
