April Shower

Recipe

Created by

Cherish Finden - Executive Pastry Chef at The Langham

Ocoa™ mousse

ingredients	preparation
100g cream 100g milk 40g egg yolks 10g sugar 270g CHD-N70OCOA 450g whipping cream	Boil the cream and milk. Pour the liquid into the yolk and sugar. Cook to 83°C. Pour the anglaise into the melted Ocoa™. Make an emulsion. At 35°C-40°C fold in the whipping cream. Pipe in 35 g mousse.
85g mango puree 15g lime juice 1g gelatin	Boil mango and fresh lime puree. Remove from the heat. Add in the gelatine Add 10 g to each glass. Place on 12 g of fresh mango cubes.

Mango and Lime Mousseline

ingredients	preparation
100g egg white 135g sugar 60g water	Boil sugar and water to 121°C. Make an Italian meringue.
37g lime juice 212g mango puree 5g chilli padi 5g gelatin 150g cream	Boil the mango and lime puree. Add the chilli padi and infuse for 10 minutes. Sieve to remove the chilli. Cool down. Incorporate the Italian meringue. Fold in the whipping cream. Pipe 35 g per glass.

Coconut Pannacotta

ingredients	preparation
350g coconut milk 4leaf/leaves lemongrass 150g whipping cream 75g sugar 5g gelatin 10g water	Bruise the lemongrass. Bring the coconut milk to a boil. Infuse for 10 minutes. Remove the lemongrass. Cool the mixture. Pour 15g on the last layer of the mousse.

Ocoa™ Brown Sugar Sponge

ingredients	preparation
100g brown sugar 40g trimoline 110g T45 flour 4g baking powder 130g whole egg(s) 130g clarified butter 60g CHD-N70OCOA 20g grated coconut	Put all the dry ingredients together. Add the eggs and the clarified butter. Add the grated chocolate. Pour into a 18 x 28cm rectangle frame. Bake at 165°C

Foam