In the pantheon of desserts, mango charlotte dances with equatorial grace, capturing the vibrant essence of its tropical origins. The origins of the charlotte date back to the 18th century, a tribute named in honor of Queen Charlotte, wife of King George III of England. Traditionally French, charlotte was originally a delicate assembly of sandwich bread and applesauce. Today, she has traveled across continents, adorning herself with the flavors and scents of each land. The mango, with its sweet nectar and velvety flesh, brings a touch of freshness and exoticism to this classic, evoking the warm breezes of tropical islands. By following this recipe, we embark on a culinary journey, where each bite is a dance step, each layer a new rhythm, orchestrating a symphony of flavors that awakens the senses.
Ingredients :
For the sponge cake:
5 free-range, free-range eggs for unrivaled freshness.
165g of raw cane sugar, with a caramelized taste and rustic sweetness.
165g of wheat flour, stone ground to preserve the essence of the grain.
For the mango mousse:
100g of mango puree, made from fruits picked at perfect ripeness under the tropical sun.
6 gelatin sheets, carefully selected for their ability to capture and hold the structure.
400g liquid crème fraîche, made from rich, creamy milks.Ezoic
2 egg whites, separated precisely for airy lightness.
120g of sugar mixed with 40g of water to create a clear and glossy syrup.
For the mango mirror:
250g of mango puree, filtered to obtain a smooth and homogeneous consistency.
50g of sugar to accentuate the natural sweetness of the mango.
3 sheets of gelatin to solidify the mirror into a perfect glaze.
For decoration:
300g of ladyfingers, with a spongy texture and subtle vanilla taste.
Whipped cream, whipped to perfection for incomparable creaminess and softness.
Freshly picked mint leaves, bringing a note of freshness.
Cut mango pieces, juicy and sweet.
Mango juice to soak the ladyfingers and saturate them with tropical flavors.
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