Almond meringue with mango chocolate mousse

Ingredients

Directions

1. 1

   Beat 1 egg white with the whisk of the hand mixer until stiff, finally adding 50 g sugar. Continue beating until a smooth, firm, shiny mixture is formed. Sift the starch onto the meringue and fold in briefly.

2. 2

   Fold in the almonds.

3. 3

   Line a baking tray with baking paper. Use a spoon to spread approx. 10 blobs of the mixture onto the baking tray, press flat. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for 2-2 1/2 hours.

4. 4

   Switch off the oven and let the meringue cool down with the door slightly open.

5. 5

   Cut the mango off the stone. Peel flesh. Finely mash 50 g mango, dice remaining mango, put aside. Soak gelatine in cold water. Coarsely chop the chocolate coating. Heat 40 g cream, remove from heat, melt chocolate coating in it, let cool down.

6. 6

   Squeeze the gelatine, dissolve in it. Whip 100 g cream until stiff, allowing the cream setting agent to trickle in. Whip 1 egg white until stiff, pour in 15 g sugar. Fold the cream into the chocolate coating. Fold in the beaten egg whites and mango puree, chill for at least 2 hours.

7. 7

   Cut the vanilla pod in half lengthwise and scrape out the pulp. Cook the vanilla pod and pulp, mango cubes and 15 g sugar to a compote. Leave to cool, cover with foil and chill for about 1 hour.

8. 8

   Remove the meringue from the baking paper. Pour the mango-chocolate mousse into a piping bag with a star-shaped spout and spray tuffs onto the meringue bases. Decorate with mango compote and serve. Serve with the rest of the compote.