PLATTING AND PRESENTATION :
Mango and coconut shortbread,
Meringue fingers
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- A fresh, light dessert, mixing the sweetness of mango and coconut with the acidity of passion fruit.
- Quality guaranteed 72 hours after defrosting.
- Ready-to-use, pre-decorated dessert that can be taken away in a verrine.
Recipe Steps
Step 1
Arrange the dessert in the middle of the plate.
Step 2
Poach a nice scoop of lime whipped cream in the centre of the dessert.
Step 3
Place the meringue fingers at a slight angle along the length of the dessert.
Step 4
Place a few cubes of fresh mango and young coriander shoots on top.
Step 5
Finish by grating some lime zest and spooning a jellied mango-passion juice around the dessert.
Chef’s tip
To keep the fingers in place, apply a touch of whipped cream.
