Matcha-Mango
A refreshing and vibrant dessert combining the earthy richness of Japanese matcha with the bright, juicy sweetness of mango. Layers of Glacio Matcha ice cream and Glacio Mango sorbet are complemented by mango compote, almond crumble, white chocolate ganache, and meringue pieces, creating a light yet indulgent treat.
Mango Compote
Ingredients
- 650g mango pieces
- 260g mango puree
- 20g gelatine mass
Method
Heat up the mango pieces and puree. Add the liquid gelatine mass and mix until fully incoprporated. Cool and refrigerate overnight before using.
Ganache monté white chocolate
Ingredients
- 320g cream 35% (1)
- 48g gelatine mass ( 1/5)
- 200g white chocolate
- 680 cream 35% (2)
Method
Heat the cream 35% (1) to +-60 °C. Pour over the white chocolate and add the gelatine mass. Mix until smooth to form the ganache. Add the cream 35% (2) and mix again. Refrigerate for a minimum of 4 hours.
Whip with a stand mixer to create a smooth, airy ganache monté.
Matcha-Mango
Ingredients
- Glacio Matcha ice cream
- Glacio Mango sorbet
- Mango compote
- Almond crumble
- Ganache monté white chocolate
- Merengue pieces
- White chocolate
Method
Layer a serving glass with mango compote. Add a scoop of Glacio Mango sorbet and a scoop of Glacio Matcha ice cream. Sprinkle almond crumble for texture. Pipe or spoon ganache monté white chocolate over the ice cream. Garnish with meringue pieces and white chocolate shards for a delicate finish.
Chef Sam
