Cedric Grolet Inspired Mango Dessert
Elegant trompe-l'œil mango dessert inspired by Cedric Grolet
A stunning layered mango dessert with tropical passion fruit and silky white chocolate mousse that creates an elegant trompe-l'œil effect.
Equipment
Ingredients
Mango Compote
mango (ripe, diced)
400 g
sugar (granulated)
50 g
lemon (juiced)
1 piece
Passion Fruit Layer
passion fruit (pulp, seeds)
6 piece
sugar (granulated)
30 g
White Chocolate Mousse
white chocolate (chopped)
200 g
double cream (cold)
300 ml
mascarpone (cold)
150 g
cocoa butter (melted)
30 g
Instructions
Prepare Mango Compote
Dice mangoes and cook with sugar and lemon juice until thickened
Prepare Passion Fruit Layer
Scoop passion fruit pulp and seeds, mix with sugar
Melt White Chocolate
Gently melt white chocolate with cocoa butter over bain-marie
Whip Cream and Mascarpone
Whip cold double cream to soft peaks, then fold in mascarpone
Combine Mousse Components
Fold melted chocolate into whipped cream mixture until smooth
Assemble Dessert
Layer mango compote, passion fruit, and white chocolate mousse in glasses
Chill to Set
Refrigerate assembled desserts for at least 2 hours before serving
Original recipe
Storage
Best consumed within 24 hours for optimal texture. Keep covered in refrigerator.
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