Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A fresh and light dessert combining the sweetness of mango and coconut with the tangy note of passion fruit.
- Guaranteed quality for 72 hours after defrosting.
Recipe steps
Step 1
Arrange the Mango Coco Shortbread in the centre of the plate.
Step 2
Place the creamy meringue on top of the dessert.
Step 3
Grate some zest from lime.
Step 4
Drizzle with the mango syrup.
Chef's tip
the recipe for achieving a crispy and creamy meringue :
• Ingredients : 125g of whipped egg whites, 215g of sugar, 15g of cornstarch and 5g of lemon juice.
• Instructions : after piping, sprinkle with powdered sugar and bake at 140°C for 10 minutes, then at 120°C for 50 minutes.
