Coco jelly , mango compote and chantilly
Serves 6 – 15 min preparation – 10 min cooking – 30 min cooling.
- Heat 100ml of coconut milk, 1g of agargel and 15g of sugar.
- Boil for 1 to 2 minutes, stirring from time to time.
- Pour the mixture into small verrines (heat-proof dessert glasses) and allow cooling down to room temperature.
- Store into the fridge for at least 30 minutes.
- In a pan, cook 200g of diced mango in butter with the remaining sugar.
- Top the coco jelly with the cooled mango compote, then with chantilly and finally with a pinch of freshly ground pepper.