Mango Misu | Vineet Bhatia Recipes

Mango Misu

400ml cream (can use 200ml cream and 200g mascarpone cheese if you prefer)
75g sugar
200g mango purée
10g gelatine/agar agar powder
1 fresh mango , cut into 1cm cubes

12 chat de langue
5g cocoa powder, unsweetened
15g sugar
Warm water

Place cocoa powder in a bowl and add the sugar and warm water. Stir together until a smooth mixture is formed and the sugar dissolves.

Pour the cream into a bowl, add sugar and whisk until the sugar dissolves and the cream lightly aerates.

Take agar agar / gelatine in a bowl and pour in warm water, stir well to ensure agar agar dissolves.
Pour this into the mango puree, stir well.

Pour the mango mixture into the cream mixture.
Stir well to evenly mix the two together.

Dip the chat de langue into the cocoa mixture just for a couple of seconds for it to absorb the flavour and colour ( if you soak for to long the biscuit becomes ver soggy, also I’ve used cocoa powder as origannly for a tiramisu one uses coffee, but coffee is very intense for mango)
Arrange the biscuits around the edges of the bowl, pour the mango mixture and place in a fridge to set, approximately 45 minutes.
Garnish with mango cubes, chocolate balls, caramelised sugar ball and flowers.

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