Refresh your taste buds – Mango delight

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Summer is the mango season! My family and I are huge fans of mango, we make lots of mango dessert. Pick those ripe mango to make dessert, every time you open the fridge, you just can’t resist the sweet and delicious smell.

Mango delight
(from  <<The patisserie of Tony Wong>>)

Ingredients
Panna cotta (bottom layer) 
35% Whipping cream 150g
Milk 50g
Sugar 33g*
1/4 Vanilla pod (split and seeds scraped)
Gelatin powder 1 1/4g**
White wine 5g**

Fresh mango (middle layer)
1 Fresh mango, diced
Mango puree 100g (around 2 mangoes)
Gelatin powder 1g**
Sugar 25g

Mango mousse (top layer)
Mango puree 150g
Sugar 12g
Gelatin powder 3 1/2g**
35% Whipped cream 120g

How to
Panna cotta (bottom layer) 
1. Put whipping cream, milk, sugar and vanilla pod (and seeds) to boil.
2. Remove from heat. Melt the gelatin powder by 4ml of hot water. Add the gelatin water into #1  mixture, stir until it completely melted.
3. Sift the mixture, discard vanilla pod, let it cool to 35 degree. Pour in white wine, stir well.
4. Pour in the mixture until 1/3 full, refrigerate until set.

Fresh mango (middle layer)
5. Mix mango puree and sugar, heat the mixture until sugar is completely dissolved.
6. Melt the gelatin powder by 3ml of hot water. Add the gelatin water and diced mango, stir well.
7. Spoon a layer of mango cubes on top of panna cotta, refrigerate again.

Mango mousse (top layer)
8. Mix 30g mango puree with sugar, heat the mixture until sugar is completely dissolved.
9. Melt the gelatin powder by 10 1/2ml of hot water. Add the gelatin water to #8 mixture, stir well.
10. Add remaining mango puree and stir well. Add whipped cream, stir well to light yellow mango mousse.
11. Spoon a layer of mango mousse on top of fresh mango, refrigerate until set.

Tips
*Reduce 1/3 sugar if you are not sweet lover, receipt from Tong Wong is a bit too sweet even to sweet tooth like me. 
**The original receipt uses leaf gelatin and amaretto, instead of gelatin powder and white wine.

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