Mango, Coconut and Jasmine Verrines
User Reviews
4
3 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 -6
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Course
Dessert
-
Cuisine
International
Mango, Coconut and Jasmine Verrines
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A refreshing tropical dessert: Mango, Coconut and Jasmine Verrines!
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Ingredients
Mango and Jasmine Compote
- 300 gms mango pulp fresh or tinned, puréed, 10.5 oz
- 2 tbsp water
- 2 tbsp sugar
- 2 leaves gelatine 4 gms - 0.15 oz
- jasmine essence to taste
Mango and Coconut Ganache
- 100 gms white chocolate 3.5 oz
- 60 ml coconut cream 2 oz
- 50 gms mango pulp fresh or tinned, puréed, 1.75 oz
- 1 coconut powder or grated coconut, 2 tbsp
- 1 lime grated zest only
Instructions
Mango and Jasmine Compote
Mango and Coconut Ganache
Notes
- The original recipe advised to prepare the ganache the previous day and keep it in the fridge. I did so and the ganache hardened! So, if you want a creamier ganache, do not put it in the fridge and serve it at room temperature (as per the above instructions).
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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