Pineapple and Mango dessert

An exotic dessert , to taste very fresh.

 

Serves 8: For the dacquoise meringue: 60g egg white(2medium) 40g granulated sugar 50g ground almonds, toasted in a dry frying pan 50g icing sugar 10g flour 1 baking sheet lined with baking parchment For the cream: 250g whipping cream 60g sugar 2 passion fruits 2 Victoria pineapple 1 tin of mango in syrup 1 vanila pod 8 small glass serving dishes Ø7,5cm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prépare the meringue: 35min ,cooking 15min.
Prépare the cream and assembly: 30min 
Réfrigérate: 1h

An hour before placing in fridge cream and mixing bowl(or equivalent) to get whipped. It must take a bowl higher than broad to prevent splashing.

1. To  prepare the meringue :  
   Preheat the oven to  140°.
   Mix together the ground almonds, flour and icing sugar. Using an electric whisk at medium speed, beat the egg whites for 2 or 3 minutes until light and frothy.  Add half the granulated sugar, then continues to beat.  After 4 or 5 minutes, add the remaining sugar, then increase the speed to maximum and whisk for a further  4 to 5 minutes until the meringue is very stiff.  With a spatula, incorporate half the dry ingredients mixture and then the other half, lifting and turning the mixture to keep it aerated, until the mixture becomes homogenous.  
   Draw 8 circles Ø7cm on the baking parchment and then with a piping bag,  pipe out  8 discs of meringue in a spiral shape.   Cook for 15 minutes at  140°.   Remove from the oven and leave to cool on the baking sheet.  
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2. To prepare the fruit: remove the pineapple skin and cut into slices, then into small triangles.  Also cut about 30 small cubes.  Cut the mango into small cubes.  Using a small spoon, scoop out the inside of the passion fruits and set aside.  Cut the vanilla pod lengthwise and remove the seeds again with a small spoon.  
3. To prepare the cream 
   One hour in advance, place the bowl of the electric whisk in the fridge.  When it is well chilled, remove from the fridge and pour in the chilled shipping cream, the passion fruit pulp, sugar and the vanilla seeds.  Whisk at a slow speed;  when bubbles begin to form, increase the speed until the cream is stiff.  etter.
   
4. Assembly 
   At the bottom of each serving dish, place a disc of meringue, then a spoonful of Chantilly cream in the centre.  Arrange the triangles of pineapple around the outside.  Add the cubes of mango, then another spoonful of cream, then pineapple, finishing off with Chantilly cream.   Garnish with one or two triangles of pineapple and perhaps some strips of vanilla pod set into the cream at an angle. Chill in the refrigerator for at least an hour. 

 

 

This dessert can be made the day before, it keeps very well in the refrigerator. 

Inspired by a recipe from the restaurant "La Taverne " at Castelnau (81).