Passionfruit and Mango Mousse Baby Chicks for Easter
Laura | The Culinary Letter
These passionfruit and mango mousse baby chicks are the perfect dessert for Easter as a delightful treat with multiple layers!Starting with a tasty passionfruit jelly surrounded by a creamy mango mousse, sitting on top of a crumbly white chocolate sable pastry base and coated in a lovely luscious yellow mirror glaze. These desserts take a little bit of effort but they are so worth it and almost too cute to eat!
20 x 40 mm semi-sphere silicone moulds with 6 moulds
60 x 30 mm semi-sphere silicone moulds with 6 moulds
60 mm round cookie cutter
Cooling Rack and baking trays
Cranked palate knife
Ingredients
Yellow Mirror Glaze
200gcaster sugar
100mlcream
40gcondensed milk
140gwhite chocolate
12g (6 sheets)gelatine leavessoftened
yellow food colouring
Passionfruit Jelly
15gcaster sugar
90gpassionfruit pulp in syrup
4glemon juice
⅛tspsalt
4g (2 sheets)gelatine leavessoftened
White Chocolate Sable
50gplain flour
50galmond meal
¼tspsalt
30gicing sugar
45gcold buttercubed
30gwhite chocolatefinely chopped
Mango Mousse
100gmango puree
20gcaster sugar
2g (1 sheet)gelatine leavessoftened
70mlcream
Assembly
10gwhite chocolate
orange food colouring
brown food colouring
Instructions
Yellow Mirror Glaze
In a small saucepan over medium-high heat, bring sugar, cream and condensed milk to a boil. Once the sugar has dissolved, whisk in the white chocolate until well combined.
Whisk in the softened gelatine leaves until dissolved, then remove from the heat and pour the mixture through a fine-mesh sieve.
Using a stick blender or blender, blend the mixture until smooth and thick, then set in the fridge to chill.
Passionfruit Jelly
In a small saucepan over medium-high heat bring sugar, passionfruit, lemon juice and salt to a boil.
Once the sugar has dissolved, whisk in the gelatine until dissolved.
Allow to cool slightly before pouring into 20 x 40mm semi-sphere moulds. Place in the freezer to set for at least 2 hours until set and firm.
White Chocolate sable
Mix flour, almond meal, salt and icing sugar in a small bowl until well combined.
Rub the butter into the flour until it resembles breadcrumbs.
Then stir in the white chocolate and use your hands to bring the mixture together.
Flatten into a disk, cover with plastic wrap and allow to rest in the fridge for 2 hours, until hardened*.
Roll the dough out to 5 mm thickness, between two pieces of baking paper.
Bake at 160°C in a preheated oven for 15 minutes until golden and while still warm use the cookie cutter to cut 6 disks. Allow to cool completely.
Mango Mousse
In a small saucepan over medium heat, bring the mango and sugar to a boil.
Whisk in the gelatine until dissolved, remove from the heat and allow to chill in the fridge.
Meanwhile, whisk the cream to medium peaks.
Whisk the chilled mango mixture until smooth, then gently fold in the whipped cream.
Assembly
Fill 60 x 30 mm semi-sphere moulds ⅔ full with the mango mousse, then place one of the passionfruit jellies in each mould. Cover with more mango mousse to fill and smooth the top with a palette knife.
Place in the freezer for 3 hours or until the mousse is frozen.
While the mousse is freezing, melt the white chocolate. Colour half of the melted chocolate with orange and pipe out 6 triangles for the beaks. Then, colour the other half with brown. Allow the mixture to cool slightly until it can be moulded, then roll out 12 small spheres for the eyes. Place in the fridge to set.
Unmould the frozen mango mousse and place it on a cooling rack on top of a baking tray.
Heat mirror glaze to 30°C - 35°C in the microwave and then immediately pour over the mousse to create an even coating.
Using a cranked palette knife, carefully transfer the glazed mango mousse onto a white chocolate sable disk.
Add on the beaks and eyes.
Return to the fridge to allow the mirror glaze to set and then enjoy!
Notes
To speed up the process, place the sable mixture into the freezer until hardened.
Keyword dessert, Easter, mango, mousse, passionfruit, White Chocolate