Chocolate mousse quenelle with mango and thyme

Name: Chocolate mousse quenelle with mango and thyme
Ingredients: 4 g Agar agar; 200 g passion fruit purée; 200 g Mango puree; 50 g Thyme; 5 g Yellow violets; Velvet spray dark chocolate; 10 units.items Debic Shapes Chocolate Mousse quenelle; 1 units.items Mango; 200 g Mango puree; 20 g Thyme; 10 g Purple violets

Chocolate mousse quenelle with mango and thyme.This recipe is for 10 people.

Ingredients

Velvet spray dark chocolate

10units.itemsDebic Shapes Chocolate Mousse quenelle

5gYellow violets

1units.itemsMango

4gAgar agar

200gpassion fruit purée

200gMango puree

50gThyme

200gMango puree

20gThyme

10gPurple violets

Preparation

Cover the workbench with plastic wrap and place the frozen chocolate mousse quenelles on it.
Spray the quenelles with the velvet spray. Let thaw in the refrigerator or place back in the blister and store as mise-en-place in the freezer.
For the gel, briefly boil the passion fruit puree together with the mango puree and thyme sprigs.
Cool down and remove the thyme sprigs.
Add the agar agar and boil for 1 minute. Cool down in ice water and blend into a smooth gel in the blender.
For the mango crisp, heat the mango puree and reduce by half. Pour thinly onto a baking mat and sprinkle with purple flower petals and thyme leaves. Dry in the dehydrator or in the oven at 65°C for 8 to 10 hours. Store in a well-sealed container with silicone granules.
Peel the mango and cut along the pit to get your two halves. Slice these halves thinly widthwise and roll up 4 to 5 slices at a time into a flower.

Arrange the thawed chocolate mousse quenelles on the plates and place the mango rose next to them.
Finish with the flower petals and thyme.
Pipe the gel next to it and decorate with the mango crisp.