Mango & Lime petit gâteau

Mangoes are such an incredible summer fruit, and their rich flavour makes for a beautiful mousse that pairs so well with the sharp lime. You can buy tinned kesar mango purée from spice stores and Indian supermarkets for an affordable price, or make your own with fresh mango.

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Instructions

1.	MANGO MOUSSE
2.	If making your own mango purée, start with either fresh or defrosted frozen fruit.
3.	(Frozen fruit has a bad reputation – often seen as being lower quality than fresh fruit – but it’s a great way to preserve the best of the season’s fruits.)
4.	Blend the fruit with a blender until smooth.
5.	Then strain the blended fruit through a sieve to remove any large chunks.
6.	Line a tin 16cm x 26cm and 3.5cm deep.
7.	Soak the gelatine sheets in cold water until soft.
8.	Drain and place in a small pot with 20g of the mango purée.
9.	Heat over a low heat, stirring constantly until the gelatine has melted.
10.	Pour this into a bowl with the remaining purée and whisk to combine.
11.	Set aside while you whip the cream to medium peaks.
12.	Check the temperature of the mango base.
13.	Once it’s reached 30°C, or body temperature, fold in the cream until just combined.
14.	Pour this into the lined tin and freeze for 1 hour or until solid before making the lime mousse.
15.	LIME MOUSSE
16.	Soak the gelatine sheets in cold water until soft.
17.	Drain and place in a pot with 20g of the lime juice.
18.	Cook over a low heat, stirring constantly, until the gelatine has completely melted.
19.	Remove from the heat, stir in the remaining lime juice and set aside.
20.	Whip the cream to firm peaks and set aside.
21.	Make a Swiss meringue by mixing the egg white and sugar together in a bain-marie using a metal bowl.
22.	Whisk constantly until the mixture is hot to the touch, or reaches 75°C.
23.	Transfer to a stand mixer bowl, or use an electric whisk, to whip the meringue until it reaches stiff peaks.
24.	Use a whisk to gently fold your cooled lime mixture into the meringue, then gently fold in the cream with a spatula until just combined.
25.	The liquid in this mousse will sink to the bottom of the bowl so make sure to scrape the base of the bowl as you fold.
26.	Pour this mousse on top of the frozen mango mousse and freeze overnight, or until solid.
27.	PORTIONING
28.	See Techniques section (here) on how to portion your petit gâteau.
29.	Portion the mousse into 16 pieces that are 7 x 3cm rectangles.
30.	You want to portion this mousse by cutting it in half longways and trimming the sides to make each half 7cm wide, and then portioning these into 3cm thick slices. This will give you 16 pieces.
31.	Portioning this way will mean that when you turn the gâteau on the side you will see the layers of mango and lime mousse, and this will become the tops of the gâteaux. Store in the freezer until ready to finish.
32.	YELLOW CHABLON
33.	Follow the instructions in the Techniques section (here) for dipping the gâteaux in chablon, leaving the top exposed so you can see both mousses easily.
34.	Store in the freezer and defrost before finishing.
35.	TO FINISH
36.	Peel and dice the mangoes into 1cm cubes.
37.	Place a heaped teaspoon of mango dice onto one end of each gâteau.
38.	Finish with a shaving of lime zest and a sprig of micro coriander.