The Pétrin

I tell you all right now I do not like mango! Finally the fruit ... .. and the ice .. and drinks .. and yoghurt .. and then the blogattitude went through there, and I was trying out a dessert pastry foam and small pieces of mango .. which ended in ice cream for lack of time to make the base, and .. ah yes, well, this is not bad thing: not enough flavor, no small touch of acidity as I like .. but not bad! Especially small pieces of fruit flavored iced up pretty good ... it's mango ice!
se marie au citron acidulé et à la crème fouettée voluptueuse dans cette mousse glacée inspirée servie sur un lit biscuité de noix de macadamia ” (bon, j’enjolive un peu!). So when, during my travels on the net miam, I came across a picture attractive site very enterprising Martha Stewart, I have not been adopted by the fact that it was a dessert with mango ... quite the opposite, especially after reading its description, consider instead: "mango marries sweet lemon tart and whipped cream in this voluptuous foam ice inspired served on a bed biscuit macadamia nuts" (good , j'enjolive a bit!). With so many of my favorite words in a sentence and a picture as attractive, I rushed to my closet to begin illico (well, I exaggerate a bit). No fresh mango but improbables 2 small boxes of mangoes in syrup, not macadamia nuts but full of pecan .. Still, this dessert is terrible! And quick to prepare, easy to do! Today, I can not imagine the taste of mango or a drink or a yoghurt .. but this was iced desserts: ouiiiiiiiiiiii!

(6 to 8 entremets)

Preheat oven th 6 (180 ° C). Lightly oil the inside of 6 or 8 circles entremets individual 6cm in diameter and 4.5 cm high with either a spray or with absorbent paper soaked. Place the circles on a baking sheet lined with parchment paper.

Put the pecans and sugar in the bowl of a robot equipped with dual blade and mix to form a powder fine enough. Transfer to a medium bowl, add flour and melted butter and mix with a fork to form a coarse sand.
Spread the prepared (a little over 1 per cs circle) in circles and squeeze with your fingers or the bottom of a small glass.
Oven and cook about 12 min: The surface should be slightly golden in color. Cool on baking sheet time to prepare foam ice.

For Mango Mousse Ice Citrus

In a small saucepan, add the orange juice and add gelatin. Allow 5 min and then inflate heat over low heat, stirring gently until gelatin is completely dissolved. Remove from heat.

Peel mangoes with a razor or economical (not to lose juice). Cut a 2 by 2 mangoes along the core and cut 1 / 4 of the meat into thin slices in length to the scene. Book covered in refrigerator. Cut the remaining mango into chunks and puree in blender with sugar and lemon juice freshly squeezed or in a blender or in a mixer bowl with a plunger. While continuing to mix, add a small net melted gelatin in orange juice and mix well. Transfer to a large bowl (if you have mixed in a blender).

Beat the cream in a medium bowl until formation of small soft peaks, add the sugar and continue whipping until formation of new peaks. Pour 1 / 3 of whipped cream into the mango puree and mix with a whisk and then add the remaining whipped cream and gently incorporate the mango puree with maryse weight lifting upward.

Spread the foam circles in smoothing the surface, cover with film and put food in the freezer at least 4 hours to take the foam.

At this stage, the dessert can be kept covered in the freezer for 1 week.

To serve, remove the dessert from the freezer and let it return to room temperature 5 minutes. Gently rub the estérieur circles with a kitchen towel and then unmould-down (in practice, place the circle on canned in diameter or less a bottle and slide the circle down to unmould).
Entremets transfer to a plate presentation, leave a little to soften 5 minutes before decorating with 2 or 3 slices of mango and possibly a little pulp Maracuja.
Enjoy!

Source: Adapted from marthastewart.com