White chocolate mango pineapple petit gateaux

Pineapple mango marmalade

• 150g delmont gold pineapple at 3 mm dice
• 150g alfonso mango puree
• 1g tahiti vanilla paste 
• 25g caster sugar 
• 2.5g sosa pectin nh 
• 10g lime juice 
• 30g mount gay silver white rum 

Dark chocolate sponge 

• 110g egg yolks 
• 80g caster sugar 
• 160g egg whites 
• 80g caster sugar 
• 140g pastry flour 
• 30g cocoa powder     
• 30g unsalted melted butter 

White chocolate décor

• 200g white chocolate – tempered 

Pineapple gel

• 200g boiron pineapple puree 
• 10g caster sugar 
• 2g agar agar 
• 5g lime juice 

• Mix the pectin with the caster sugar .
• in a pan place the puree, vanilla paste. 
• Whisk in the pectin mix to the puree. 
• Heat slowly to a boil. 
• Add the dice pineapple, quickly reboil. 
• Remove and add the lime juice and rum.
• Fill a 5 cm diameter cavity with 30g of mix, level and freeze. 

Dark chocolate sponge 

• Sieve the flour and cocoa power, then melt the butter.
• Whisk together the yolks and the sugar until ribbon stage. 
• Whisk the whites to ribbon then slowly add the other sugar. 
• Gently fold in the flour mix.
• Place onto a silpat mat, spead evenly across half to 4mm thick.   
• Cook at 190°C in a convection oven until cooked. 

White chocolate décor

• Melt and temper the chocolate. 
• Within a 9cm diameter circle pipe the round zig zag pattern within the template.
• Light press with baking paper, and crystallise.  

Build instructions

• Cut the chocolate sponge per portion 1 x 5 cm and 7cm. 
• In a 7cm diameter ring line with the mousse.
• Add in the small sponge soaked in the rum syrup, level. 
• Then push in the pineapple insert keep level.
• Fill up to just under the top of the mould.
• Then place the 7cm chabloned sponge on which has been lightly soaked. 
• Freeze.

Pineapple gel

• Place the puree in a pan with the sugar and agar. 
• Soak for 1 minute. 
• Bring to a boil for 30 seconds then set in the fridge for at least 3 hours.   
• Blend until silky smooth in a thermo mix. 

To dress and finish the Petit Gateaux

• Demould and re set the mousse. 
• Dip the frozen mousse into the liquid yellow dip to the. 
• top of the mousse, then clean the base sprinkle with nib Grue around the edge.
• Allow to set in the freezer.  
• Defrost and place the white décor on the top. 
• Finish with dots of pineapple gel and Anis Blossom. 
• Allow 4 hours to defrost. 

Recipe: Simon Jenkins