Lemon grass - mango entremet

Mix the butter, sugar, lemon zest, and the ground almonds to a smooth dough.

Then mix in the flour to form a crumbly structure.

Bake in rings (14 cm diameter) at 160°C for 25 minutes.

Beat the egg yolk together with the sugar (1).

Add the oil.

Beat the egg white together with the sugar (2) until light and airy.

Gradually mix in the lemon grass juice.

Fold both mixtures into each other and add the sifted flour.

Bake at 200°C for 7 minutes.

Mix the passion fruit purée, the Malibu, the scraped vanilla pod, the sugar and the corn starch in a saucepan.

Add the brunoise of fresh mango and cook for several minutes.

Save the compote in the refrigerator.

Bring half of the Debic Stand & Overrun together with the finely chopped lemon grass and sugar to the boil.

Leave to infuse for 1 hour.

Heat the cream again and dissolve the gelatin mixture in it.

Pass through a fine sieve and pour on the white chocolate to make a ganache.

Add the rest of the Debic Stand & Overrun, mix with the hand mixer and leave to stand for a night in the refrigerator.

Beat the ganache until light and airy.

Beat the Debic Stand & Overrun until firm.

Bring the water with the sugar to the boil at 120°C.

Beat the egg whites.

Trickle in the sugar syrup and beat vigorously until cooled.

Mix the 2 fruit purées, heat a small part to 80°C and melt the gelatine mixture into it.

Add the mixture to the rest of the fruit purées and leave to cool to 25°C.

Add the fruit purées to the beaten egg white.

Fold in the whipped cream.

Heat the passion fruit juice together with the mango purée to 40°C.

Mix the sugar, the scraped vanilla pod and the agar and add this to the liquid when still cold.

Bring to the boil and leave to boil for 30 seconds.

Melt the gelatine mixture in this.

Pour the confit out on a Silpat and leave to set.

Cut out rings (20 cm diameter).