EASTER JOY

Melt the chocolate and butter together. Whisk the eggs with the sugar. Sift the flour and baking powder. Combine the ingredients together, stirring gently. Add the Almond crocant at the end. Bake it at 180°C for about 15 minutes.

Soak the gelatine in cold water. Heat the mango puree with the cream and mango paste, and then add the soaked gelatine. Add the eggs mixed with sugar and heat the mixture to 82°C, stirring constantly. Cool it to 45°C and add the butter and blend. Pour the cremeux into moulds and freeze.

Heat the puree with the sugar to 40°C. Add the diced mango and agar. Bring it to boil and simmer for 3 minutes. Add the mango paste at the end. Pour it into moulds and freeze.

Soak the gelatine in cold water. Bring the cream to boil, add the soaked gelatine and pour the mixture over the chocolate. Add the whipped cream and gently mix all together. Pour half of the mousse into a mould, insert the frozen cremeux and pour the remaining mousse onto it. Finally, insert the frozen jelly and put the chocolate sponge cake on top.

Soak the gelatine in 120 g of cold water. Heat the 150 g of water with sugar and glucose syrup to 103°C. Add the cream, the soaked gelatine and the white chocolate. Mix it all together with a hand blender and leave it to cool down. Warm up the glaze to 30°C before coating the frozen mousse.