Description
Do you dare to try this vegetarian dessert with mango and passion fruit flavor? A crunchy, exotic and irresistible mix!
Ingredients
-crunchy base
200g Benedict cookies with almond and lemon Origins Bio
115g unsalted butter Origins Bio
- mango mouse
130g fresh mango
130g extra creamy coconut vegetable yogurt
35g Coconut Sugar Origins Bio
100ml Joya almond vegetable whipping cream
80ml organic origins coconut milk
1 ½ c. agar-agar tea powder
-Passion fruit coverage
130g fresh passion fruit pulp
2 c. corn starch dissolved in 5 tablespoons of water
Preparation
-crunchy base
1. Line a mold with parchment paper and put the butter in the microwave to melt slightly.
2. Place the biscuits in the food processor and crush until fine-medium granules are obtained.
3. In another container, add the crushed cookies with the melted butter and stir well.
4. Place the mixture in the mold and press down so as to cover the bottom of the mold.
5. Refrigerate for at least 30 minutes.
- mango mouse
1. Place the peeled and chopped mango, the vegetable yogurt and the sugar in a blender and blend until you have a creamy and homogeneous mixture.
2. In another bowl, beat the fresh almond vegetable cream with FLAMA mixer .
3. In a small saucepan, bring the agar-agar with the coconut milk to medium heat, mixing the ingredients, until the mixture boils. Remove from the heat and continue to mix the mixture for another 2 minutes.
4. Add 1 to 2 tablespoons of the mango mix with the yogurt and sugar to help the agar-agar mixture cool down. Add the rest of the mango mixture with the agar-agar preparation.
5. Then add the beaten vegetable cream and fold gently until all ingredients are combined.
6. Immediately transfer this preparation on top of the crispy biscuit layer already cooled in the mold. Put it back in the fridge for at least 4 hours (or longer) to give consistency to this layer.
-Passion fruit topping
1. Dissolve the cornstarch in the water and add this mixture to the passion fruit pulp in a saucepan. (You can also add sugar to taste if you consider the mixture too acidic)
2. Bring to medium heat until it begins to thicken, remove from heat and continue to stir for another 2-3 minutes.
3. Book until it cools down.
4. As soon as the mango mouse is firmer, remove it from the cold and cut it into pieces/slices.
5. Decorate each slice with passion fruit topping and serve!
6. Bon appetit!
Photography and Text : Bio Origins