Viral Monoportion Mango sticky rice

Heat the Boiron mango purée together with Pannamous to approximately 85°C. Then allow it to cool down.

Preparation of the coconut mousse with rice:

Cook the milk and rice over low heat for approximately 30 minutes. Soak the gelatin in water. Bring the cream to a boil, then add the gelatin, white chocolate, and coconut Delipaste. Mix thoroughly until smooth. Add the hot rice and mix again. Whip 500 g of cream to ¾ volume and combine it with the prepared ganache.

Fill silicone moulds with the finished mousse, pressing the previously prepared and chilled mango jelly into the center. Freeze the desserts in a blast freezer until fully set.

Finishing:

After removing the individual desserts from the moulds, dip them into the crunchy coating heated to a maximum of 40°C. Place them on a wire rack. Coat them once again with the Mango Macadamia setting glaze heated to a maximum of 40°C.