Caramelized mango and Sechuan mousse

Mousse:

• 3 sheets gelatine
• ½ cup caramelized mango puree
• ¼ cup sugar 
• ¾ cup double cream  
• ½ tsp vanilla extract  
• pinch salt  
• 3-4 Sechuan Buttons  

Cherry jelly:

• 1½ cup of cherries 
• ¼ sugar 
• 3 tsp lemon juice  
• 1 ½ sheets gelatine 
• 3-4 Sechuan Buttons 

Almond sponge cake:

• 200g softened butter 
• 200g caster sugar 
• 3 large eggs 
• 50g plain flour 
• 125g ground almonds 

Shortbread:

• 150g softened butter 
• 100g  caster sugar 
• 180g flour 
• 55g rice flour 
• ¼ tsp baking powder 
• pinch of salt 
• 3-4 Sechuan Buttons 

White chocolate modelling chocolate:

• 225g white chocolate  
• 50 ml golden syrup (more may be needed) 

Mirror glaze:

• 140g sugar 
• 100g sweetened condensed milk 
• 70g water  
• 1 sheet of gelatine  
• 100g white chocolate 
• food colouring  

Mousse:

• Start off by submerging the gelatine sheets in cold water. 
• Slice the mango into thick wedges and caramelise in a pan by adding 2 tbsp brown sugar, 2 tbsp water and a tbsp of lemon juice and let cook till mango goes a nice brown colour.  
• Next puree this mixture in a blender. 
• Put back on the pan and bring to a simmer. Squeeze out the water from the sheets and add to the puree, stir until its dissolved. 
• In a bowl whisk the mascarpone, sugar, salt and extract together, slowly add in the puree till combined. 
• Whisk the double cream in a separate bowl and fold in 1/3 of the mixture into the mousse mixture.  
• Finally, add in the Sechuan Buttons by gently breaking the buds apart and sprinkling them in. 

Cherry jelly:

• Submerge the gelatine sheets in cold water. 
• Combine cherry, 2 tbsp sugar, 1 ½ tsp lemon, 4 sechuan buttons  and bring to a simmer. Let the mixture infuse for at least an hour.  
• Blend till smooth and pass through a sieve.  
• Measure out half a cup and place back in the saucepan. Reserve the rest for garnish.  
• Add in the remaining sugar, water and lemon juice and bring to a simmer.  
• Squeeze out the water from the sheets and add stir the sheets in with the cherry juice and stir till dissolved.  
• Pour the mixture into small silicone sphere moulds, place a button into each and leave in the fridge to set (preferably overnight).  
• For easier removal place in the freezer 20 mins before removing.  
• Make the jelly a night before the mousse. 

Almond sponge cake:

• Cream the sugar and butter together till fluffy. 
• Slowly beat in the eggs one by one. 
• Fold in the flour and almonds.  
• Pour onto a lined and greased baking tray and spread out evenly.  
• Bake at 180°C for 35-40 mins.
• Let it cool, once it’s cool cut out circles the size of your large sphere silicone moulds.  

Shortbread:

• Cream the butter and sugar together.  
• Crumble in the Sechuan Buttons. 
• Sift in the dry ingredients and combine to form a crumb mixture.  
• Press down in a tin and prick using a fork.
• Bake at 170°C till golden for 40-45mins.

White chocolate modelling chocolate:

• Melt the chocolate over a double boiler. 
• Warm the syrup so it’s a similar temperature to the chocolate.
• Take the chocolate off the heat and add in the syrup, this will cause the chocolate to seize almost immediately.  
• Stir till just combined.
• Spread out on a layer of baking paper and gently press another layer of baking paper on top and press down to spread the mixture.
• Leave till cooled.
• Next you can use it, if it sticks lightly dust with corn starch. 
• Now you can make your chocolate roses. 

Mirror glaze:

• Submerge the gelatine sheets in cold water for 5 mins.  
• Add the sugar and water over a medium heat and bring to a simmer.
• Break up the white chocolate and combine with the condensed milk in a bowl.
• Squeeze out the water from the sheets and stir into the water sugar mixture till dissolved. 
• Pour the hot liquid onto the white chocolate and condensed milk and wait 5 mins for it to melt. 
• Blend with an immersion blender till smooth.
• Add the food colouring and strain. 
• Once the glaze has cooled down till around 34°C you can pour it over. 
• Leave it 5 mins to drip before using a hit knife to remove the excess. 

Plating:

• Crumble up the shortbread.
• Remove the mousse cakes  from the mould and place on a wire rack with baking paper underneath to catch any drips. 
• Pour the glaze onto the cakes and let sit for 5 mins.
• Dust the chocolate roses with some edible gold powder and place on top of the cake. 
• Finally plate up using the cake, cherry compote and shortbread crumble.  

Recipe: Sara Szmit