Tropical Mango and coconut pastry cream in Verrines - 8/10/09
Verrine means glass casing. Tropical Mango and coconut pastry cream in Verrines simply means that the dessert is served in a small glass.
Hoa bought a case of Mangoes and we just can not eat them fast enough. Some of them are so ripe that they are becoming mushy. I don't want to throw them away because they are so sweet, and so fragrant so I decided to use them in my dessert. I wanted to create something a bit exotic by combining mango and coconut to get a light dessert that you can sip on hot summer day.
Here I am serving the dessert in a cocktail glass but the portion was a bit much for me but it was a perfect size to serve after a meal.
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Here is the second presentation of the dessert by using shot glass so the portion is very small, which is perfect for me! This is actually a teaser size!
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Adding the coconut to the pastry cream gave it an exotic taste. Gelatin is added in the pureed mango and gave it a different texture. The mixture of coconut pastry cream and mango is so good. I really enjoy the taste of this dessert. I can tell you that after finishing my shot glass I still wanted more...the portion was a bit too small. |
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Close look the tropical mango & coconut pastry cream in verrines.
Preparation work..
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Coconut cream 2 cups of milk 10 tablespoons of sugar 6 large egg yolks 4 tablespoons cornstarch 2 teaspoon3 vanilla extract 1 cup coconut milk 1 cup heavy cream |
Mango jelly 1 1/4 cups mango puree 1/4 cup sugar 6 gram (1 packet) powdered gelatin
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Whisk 6 tablespoons of sugar and the egg yolks together in a large bowl. |
Whisk 1/2 cup milk and cornstarch together in a small bowl then add to the eggs and whisk to combine. |
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In a separate pan heat 1 1/2 cups of the milk and 4 tablespoons of sugar on medium heat until it comes to a simmer. Slowly pour the hot milk into the egg mixture. Keep stirring to prevent the eggs from cooking. |
Pour the mixture back into the saucepan and cook over medium heat. |
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Whisking constantly about 3 to 4 minutes until the mixture thickens into pastry cream. |
Next coconut milk is added into the pastry cream until combined and smooth and set aside. |
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While the pastry cream is cooling off,I am whipping the heavy cream into soft peaks |
The whipped cream is gently folded into the pastry cream |
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Folding the remaining whipped cream to the pastry cream. |
Combine the mango purée and sugar in a small bowl. bloom the gelatin with about 1/4 cup of water, then microwave for about 10 seconds until it is liquid. Add liquid gelatin to the mango purée and stir to combine. |
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The pastry cream is spooned in cocktail glasses. |
Then the mango is spooned on top of the pastry cream |
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I made two presentations for this dessert. I used cocktail glass and shot glass so depending on your appetite you can choose which either size. |
For the shot glass version I alternated 2 layers of pastry cream and 2 layers of mango. |
Filed as: Fruits
