Kaffir Lime Mango with Smooth Coconut-Fromage Blanc Cream
Recipe courtesy of Chef Grégoire Michaud, The Four Seasons, Hong Kong
Published on shesimmers.com
Note: You need some prepared sponge cake, dried coconut chips, some gold leaves, and a macaron of your choice to finish the recipe and embellish the presentation.
1 ripe mango
120 g mango purée
Juice from half a lime
6 kaffir lime leaves, crushed
- In a small saucepan, bring the mango purée to a boil over medium-high heat; once the purée reaches the boiling point, shut off the heat.
- Add the crushed kaffir lime leaves and the lime juice to the mango purée.
- Cover the saucepan and allow to rest overnight at room temperature.
- The next day, remove and discard the kaffir lime leaves.
- Peel the mango and cut the mango flesh into 1/4-inch dice; put the mango pieces into a bowl.
- Pour the prepared mango purée over the diced mango and lightly toss to mix.
150 g Fromage Blanc
60 g heavy whipping cream
50 gm Coconut puree (Ponthier brand if possible, due to its thickness)
30 g powdered sugar
Mix all the ingredients and whisk until you obtain a nice and smooth texture; keep chilled.
150 ml water
50 g white sugar
1 small piece of galangal root
1 stalk lemongrass
- Make a simple syrup by boiling the water and sugar in a saucepan.
- Roughly chop the galangal and lemongrass and add them into the liquid.
- Cover the pot while it is still hot and let it infuse for about 1 hour.
2 phyllo sheets
50 g melted butter
25 g white sugar
A bunch of coriander (cilantro), trim the leaves off the stems and discard the stems
- Preheat the oven to 375° F (190°C).
- Place one phyllo sheet on the table and brush the entire surface with half of the melted butter.
- Strew the coriander leaves randomly on the buttered phyllo sheet.
- Sprinkle half of the sugar evenly over the entire surface of the phyllo sheet; layer the remaining phyllo sheet on top of the first one. Smooth out any air pockets or bumps to make it nicely flat.
- Brush the remaining butter on the top of the second layer and sprinkle the remaining sugar more sugar on top.
- With a 3- or 4-inch round cookie cutter, cut out as many rounds as you can out of the sandwiched phyllo sheets. Arrange the rounds onto a parchment-lined baking sheet.
- Place another baking sheet on top of the first one to keep the coriander crisp perfectly flat during baking.
- Bake for about 12 minutes or until golden brown.
- Pour a few spoons of the prepared mango compote into a glass container.
- Place a layer of sponge cake, trimmed to fit into the container, and brush with the galangal-lemongrass infusion.
- Add a few dollops of the prepared coconut cream on top and decorate with a coriander crisp, a macaron, some coconut crisps and gold leaves.