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.

Mango Compote

Ingredients

1 ripe mango

120 g mango purée

Juice from half a lime

6 kaffir lime leaves, crushed

Method

Coconut Cream

Ingredients

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

Method

Mix all the ingredients and whisk until you obtain a nice and smooth texture; keep chilled.

Galangal-Lemongrass Infusion

Ingredients

150 ml water

50 g white sugar

1 small piece of galangal root

1 stalk lemongrass

Method

Coriander Crisp

Ingredients

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

Method

Presentation