Exotic white chocolate

Heat the mango purée and glucose to 60°C.

Mix the sugar and pectin and add to the mango.

Bring to the boil while stirring and add the lemon juice.

Immediately spread the jelly on the fashion éclair moulds.

Weigh about 20 grams of jelly for each one.

Leave to set in the freezer.

Mix the gelatine powder with water and let it soak.

Heat the milk, the Cream Plus Mascarpone and egg yolks to 85°C.

. Then add the gelatine mass and white chocolate in it to melt.

Stir until a nice homogeneous emulsion forms.

Let cool to 35°C and then fold in the lightly whipped Cream Plus Mascarpone.

Spread the mousse in the moulds, on top of the mango jelly.

Weigh at 60 grams each.

Put back in the freezer to set.

Bring the Cream Plus Mascarpone to the boil together with the vanilla pod.

Add the white chocolate to melt, mix and then let rest in the refrigerator for 24 hours.

Whip the ganache to the required stiffness.

Transfer to a piping bag with a fine nozzle.

Store in the refrigerator.

Sift the flour and the icing sugar.

Melt the butter and add to the flour mixture.

Mix in the orange juice and zest.

Spread the dough on a Silpat and sprinkle with the almond shavings.

Bake at 180°C for 6 to 8 minutes.

Using a Thermomix, mix the icing sugar and almond powder finely and add the food colouring.

Then mix in the egg whites (1).

Bring the water with the sugar gently to the boil.

Meanwhile, whisk the egg whites (2).

When the sugar syrup has reached 119°C, trickle it onto the egg whites.

.Then let it cool to 35°C while whisking.

Mix this into the almond mixture.

Pipe the macarons onto a silpat and then let them dry for at least 30 minutes.

Bake the macarons at 160°C for 16 to 18 minutes.

Melt the Isomalt at low heat.

In a greased bowl, swirl thin strands of sugar around until you can make a candyfloss.