PLATTING AND PRESENTATION :
Mango and coconut shortbread,
Pavlova style
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.
Recipe Steps
Step 1
Arrange the dessert in the middle 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 a crisp, creamy meringue:
- Ingredients : 125g whipped egg whites with 215g sugar, 15g corn starch and 5g lemon juice.
- Recipe : after poaching, sprinkle with icing sugar and bake at 140° for 10 min, then at 120° for 50 min.
