Ingredients
- Milk 1/4 dl
- Fresh cream 2.5 dl
- Egg yolks 3
- Sugar 100 g
- Pistachios, shelled and peeled 70 g
- Gelatin sheets 12 g
- White chocolate 30 g
- 1 cleaned mango 300 g
Steps
1. Let’s start with softening gelatin in cold water. Then, blend pistachios until they turn into powder, and chop the chocolate.
2. Once that’s done, mix egg yolks with sugar in a bowl; add chopped pistachios and pour in milk.
3. Time to pour the mixture into a saucepan, place it on medium heat and bring it to 85°, stirring constantly.
4. Add the drained and squeezed gelatin and stir until it is completely dissolved.
5. At this point, pour the mixture into a bowl, add the chopped chocolate; let it cool completely and incorporate the whipped cream; pour into individual ramekins and place in the refrigerator for at least 2 hours
6. Now, top the cake with mango salsa
7. For the sauce, mix the mango with sugar.
