Ingredients
Mango mousse
Simple syrup
Mango glaze
1 vanilla sponge

For the mango mousse
40ml mango purée
50g sugar
5 egg yolks
4 soaked gelatine leaves
175ml whip cream

For the simple syrup
1l water
600g sugar

For the mango glaze
250ml mango purée
100ml simple syrup
2 soaked gelatine leaves

Method

For the mango mousse

Bring to the boil the mango purée. Combine the yolks and sugar and whisk manually.

Take one ladle of warm mango purée into the whisked yolks and pour all the mixture into a saucepan. Whisk on a low heat until it reaches the temperature of 82˚C.

Add the gelatine and set aside until it cools down.

Whip the cream to a soft peak and fold it into the mango base.

For the simple syrup

In a saucepan, combine the water and sugar and bring to the boil.
For the mango glaze

Heat the mango purée and add the gelatine and the syrup. Set aside.

Assembling

Cut two vanilla sponge disks 1.5cm thick and place them in the middle of the ring. Brush the sponge with the simple syrup and pour halfway the mango mousse.

Place another sponge and press a bit to remove air from the sides. Brush it again with syrup and continue to fill up with mango mousse until all is completed. Put it in the freezer for two to three hours.

Take out the gateau from the freezer and pour one or two ladles of mango glaze. Leave to set in the refrigerator. Then heat up the side, carefully remove the ring and decorate to your liking.

Horace Micallef is a Senior chef de partie The Westin Dragonara Resort, St Julian’s.