Warm Chocolate Pastilla with Caramelized Mango
My cuisine is inspired by my family and friends. By letting me take part in her dessert cravings, my wife, Isabelle, was the inspiration for this dish. I wanted to meet the challenge by creating an out-of-the-ordinary, hot, runny chocolate dessert. The combination of the soft chocolate center and caramelized mango is a treat.
Chocolate and Currant Mixture
Step 1: Chocolate and Currant Mixture
Coarsely chop the chocolate, put into a bowl, and melt over a simmering double-boiler. Remove the bowl from the double-boiler once it has melted completely and let cool at room temperature.
Mix the eggs with the superfine (caster) sugar and whisk until light and fluffy. It should triple in volume.
This recipe was originally published in "My Best Haeberlin" (Éditions Alain Ducasse). See all credits
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