Triple Made of Mango Ice Cream, Marbled Chocolate Mousse and Almond Sticks

Using a sharp knife, separate the mango flesh from the stone and then puree the puree with the back of a trowel in circular movements through a sieve into a bowl. Discard the fibers in the sieve.

Gently heat the lemon juice, sugar and water in a saucepan for about 4 minutes until the sugar has dissolved. Swirl the pan to remove any crystals left on the bottom and pour the syrup into a bowl to cool. Strain the syrup into the mango puree and whisk evenly with the crème double and salt. Place in the refrigerator for 30 minutes.

Make the ice cream with the ice cream maker until the mixture is frozen. Freeze in a sealed freezer for 2 hours before serving. If the ice has been frozen for a long time and has become too hard, defrost the freezer in the refrigerator for about 45 minutes before serving.

For the dark mousse, chop the couverture and melt it in a water bath, let it cool down lukewarm. In a bowl, whip the egg yolks and powdered sugar until light yellow and creamy. Add the melted couverture in a thin stream and fold in. Beat the egg white until it is semi-stiff, pour in the sugar, then beat the egg white until it is stiff and shiny. Stir about a third of the egg whites into the egg and chocolate mixture, fold in the remaining egg whites. Whip the cream until stiff and fold in as well.

For the white mousse, chop the couverture and melt in a water bath, let cool down lukewarm. Beat the egg yolks and powdered sugar again, add the couverture and fold in. Beat egg whites as described above until stiff. Stir one third of the egg whites into the egg and chocolate mixture, fold in the remaining egg whites. Heat the Cointreau (or Grand Marnier) and let the gelatin powder swell in it. Mix part of the white chocolate mass with the Cointreau gelatine mixture and fold into the rest of the mass. Whip the cream until stiff and fold in as well.

Pour alternately dark and white mousse into an oblong bowl and mix the two mousse together with a fork.

Mix the almond flakes, sugar and flour in a bowl. Add the egg white, stir in and finally add the butter and mix everything well. Cover the dough and let it rest in the refrigerator for at least an hour and a half.

Preheat the oven to 180 degrees. Using a spoon, place walnut-sized dough on baking sheets lined with baking paper, leaving enough space between them. Flatten the piles with a fork into 2 mm thick talers. To do this, dip the fork in milk again and again so that the dough does not stick to it.

Bake the hip in the preheated oven on the middle shelf for 8-10 minutes until just light brown. Take out of the oven, let cool down briefly, remove from the tray while still hot with a palette and place in a hip tin or alternatively let cool down on a rolling pin. As soon as they have solidified, let them cool down completely on a wire rack.

Remove the oranges lengthways from the peel and the white skin and cut out the individual fillets. Make a sauce from the remaining ingredients (core the pomegranate neatly) and pour this onto the orange fillets. Garnish with a mint leaf.