White chocolate mango pineapple petit gateaux


Pineapple mango marmalade

  • 150g delmont gold pineapple at 3 mm dice
  • 150g alfonso mango puree
  • 1g tahiti vanilla paste 
  • 25g caster sugar 
  • 2.5g sosa pectin nh 
  • 10g lime juice 
  • 30g mount gay silver white rum 

Dark chocolate sponge 

  • 110g egg yolks 
  • 80g caster sugar 
  • 160g egg whites 
  • 80g caster sugar 
  • 140g pastry flour 
  • 30g cocoa powder     
  • 30g unsalted melted butter 

White chocolate décor

  • 200g white chocolate – tempered 

Pineapple gel

  • 200g boiron pineapple puree 
  • 10g caster sugar 
  • 2g agar agar 
  • 5g lime juice 


  • Mix the pectin with the caster sugar .
  • in a pan place the puree, vanilla paste. 
  • Whisk in the pectin mix to the puree. 
  • Heat slowly to a boil. 
  • Add the dice pineapple, quickly reboil. 
  • Remove and add the lime juice and rum.
  • Fill a 5 cm diameter cavity with 30g of mix, level and freeze. 

Dark chocolate sponge 

  • Sieve the flour and cocoa power, then melt the butter.
  • Whisk together the yolks and the sugar until ribbon stage. 
  • Whisk the whites to ribbon then slowly add the other sugar. 
  • Gently fold in the flour mix.
  • Place onto a silpat mat, spead evenly across half to 4mm thick.   
  • Cook at 190°C in a convection oven until cooked. 

White chocolate décor

  • Melt and temper the chocolate. 
  • Within a 9cm diameter circle pipe the round zig zag pattern within the template.
  • Light press with baking paper, and crystallise.  

Build instructions

  • Cut the chocolate sponge per portion 1 x 5 cm and 7cm. 
  • In a 7cm diameter ring line with the mousse.
  • Add in the small sponge soaked in the rum syrup, level. 
  • Then push in the pineapple insert keep level.
  • Fill up to just under the top of the mould.
  • Then place the 7cm chabloned sponge on which has been lightly soaked. 
  • Freeze.

Pineapple gel

  • Place the puree in a pan with the sugar and agar. 
  • Soak for 1 minute. 
  • Bring to a boil for 30 seconds then set in the fridge for at least 3 hours.   
  • Blend until silky smooth in a thermo mix. 

To dress and finish the Petit Gateaux

  • Demould and re set the mousse. 
  • Dip the frozen mousse into the liquid yellow dip to the. 
  • top of the mousse, then clean the base sprinkle with nib Grue around the edge.
  • Allow to set in the freezer.  
  • Defrost and place the white décor on the top. 
  • Finish with dots of pineapple gel and Anis Blossom. 
  • Allow 4 hours to defrost. 

Recipe: Simon Jenkins

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