Summary

Ingredients

• 500 g mano puree
• 4 apricot (s), dried, soaked
• 1 bunch mint
• 200 g dark chocolate, at least 60% cocoa content
• 300 ml cream
• 270 g suar
• 5 egg yolks
• 2 egg whites

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Instructions

1. The dessert is made the French way, based on Italian meringue and pâte à bombe. It`s best to start with these two ingredients as well.
2. Separate the eggs. For the Italian meringue, beat two egg whites until stiff. In the meantime, boil 120 g sugar with a little water to a temperature of 120 degrees. Pour the hot syrup slowly into the egg white mixture and keep stirring continuously with the hand mixer. After everything is used, continue beating for five minutes until the mixture has cooled to room temperature.
3. For the pâte à bombe, beat five egg yolks with a hand mixer until light and creamy. Heat a sugar syrup with 150 g sugar and a little water to 120 degrees and beat under the egg yolks at high speed as with Italian meringue. Continue beating until the mass has increased in volume and becomes creamy. Then beat for five minutes over a water bath until it is thick and shiny. Continue stirring until the mass has cooled to room temperature. By beating the mousse a second time over the water bath, it becomes more stable.
4. Puree the mango puree with the soaked apricots and the plucked mint leaves with a hand blender, then strain through a sieve. Lift the fruit mixture under the pâte à bombe.
5. Break the chocolate into pieces and melt in a double boiler. Let cool a little, then fold into the Italian meringue. Mix the two masses carefully.
6. Whip the cream until stiff and fold it into the mixture last. Fill into dessert glasses and chill in the refrigerator for a few hours.