2 packets of sponge fingers ( x45)
200ml whipping cream
120g italian meringue
100g mango flesh, diced
For mango creme anglaise:
200ml mango puree
1/2 lime, juiced
3 egg yolks
20g caster sugar
1.5 sheets gelatine
1/2 mango, sliced
blueberries or raspberries
For Creme Anglaise:
Put milk, mango puree and lime juice into a saucepan, slowly bring to the boil
Soften gelatine in a covering of cold water for 5 minutes.
Whisk egg yolks and sugar in a bowl to a ribbon consistency.
As soon as milk mixture comes to the boil, pour into egg yolks whilst whisking. Pout mixture back into saucepan.
Cook over low heat whilst stirring until it coats the back of the spoon and reached 85 degrees celcius.
Drain gelatine, squeeze out excess water and add to the mix, stirring to dissolve.
Allow to cool to 10 - 15 degrees celcius.
Trim about 1cm off one side of enough sponge fingers to line the outside of a 20cm diameter springform or loose bottom tin (sugar side out).
Line the bottom of the tin with sponge fingers too; cutting them to fit into the gaps.
|Mango Charlotte Base|
Add the italian meringue, using a whisk to combine without overworking.
Fold in mango creme anglaise until evenly combined.
Fold in the diced mango then spoon half the mixture into the sponge finger base.
Arrange another layer of sponge fingers then the remaining mango mixture.
Refrigerate for 4 hours or 2 hours in the freezer.
Aarrange slices of mango and fresh blueberries or raspberries on top just prior to serving.
Serve with raspberry couli on the side.
Just desserts here