Fresh Mango, Toasted Coconut, Chocolate Mousse With Macadamia Nut Brittle

Ingredients

2 mango, peeled, diced
1 cup sweetened coconut, toasted
1 litre pastry cream
150 g callebaut chocolate
100 ml whipping cream
2 tbsp icing sugar

Macadamia Nut Brittle

1 cup macadamia nuts, crushed, toasted
½ cup sugar
3 tbsp water

Method

• Whip the cream with the icing sugar until stiff peaks form.
• Melt the chocolate in a double boiler, whisk until smooth.
• Fold the chocolate into the pastry cream. Then fold in mango and whipped cream in mixture. Cover with plastic wrap and place in fridge.
• Meanwhile prepare the brittle; combine the sugar and water in a sauce pan and place over medium heat, stirring with a wooden spoon until the sugar starts to melt. It will probably crystallize at first, forming into lumps, but as it reaches caramel temp. (318 -320º) the lumps will melt.
• Very lightly oil a small tray. When the caramel has reached a golden brown, add the macadamia nuts, and turn them so they are coated with the caramel. Pour the mixture onto the tray. The mixture will harden quite quickly. Break into small segments and serve with the mousse.
• Pipe the mousse into parfait glasses and top with brittle.
• To toast the nuts and coconut; you can do this with a skillet (no oil) on medium heat stirring once and a while until golden, or in a 375’ preheated oven on a tray for approx 5-7 minutes or until golden.
  
  Serves 6
  
  
  Recipes created by Executive Chef Frank Abbinante