PRIVILEGE   

Recipe created by Alain CHARTIER.

Meilleur Ouvrier de France 2000

Champion du Monde 2003

PRIVILEGE

Light lychee Mousse

Moisturise the gelatin in cold water.

Heat up half of the litchee puree,  at 50°C to obtain a ganache with the chocolate cover.

Pour the rest of the lychee puree and the melted gelatin.

Add the whipped cream.

Incorporate the Italian meringue.

Pour the mousse into the container.

Mango cream

Mix the egg yolks, the eggs and the sugar.

Heat up the Mango Puree and add the first mixture.

Pasteurise at 85°C.

Add the gelatin previously moisturised.

Let cool down and at 35°C, add the butter out of dice.

Mix and reserve in a fresh place.

Pour in a mold.

Forest fruits Streusel

Dice the butter.

Mix the butter with the flour.

Add the sugar and the almond powder.

The pastry has to agglomerate slightly.

Reserve into a fresh place during 24 hours.

Shift the pastry to obtain big grains.

Bake at 180°C for 20/25 minutes.

White Velours

Heat up the cocoa butter at 55°C and add the titanium oxide.

Pour the chocolate cover and temper all at 55°C.

Sprinkle over the cake still frozen.

ASSEMBLY

Pour the mango cream into little moulds. Freeze.

Pour the lychee cream into a tray  "La Fruitière", and introduce the mango heart. Add a few dice of forest fruits and freeze.

Turn out, decorate with a piping bag and cover with the white velours.