Inaya and mango entremets by Mark Tilling

Hazelnut sponge

• 55g icing sugar
• 55g ground hazelnuts
• 45g whole eggs
• 30g yolks
• 95g egg whites
• 35g caster sugar
• Pinch of salt
• 45g plain flour
• 30g butter, melted

1.    Preheat the oven to 190˚C.
2.    In a standing mixer with a beater attachment, beat the icing sugar, ground hazelnuts, whole eggs and egg yolks to a paste.
3.    In a separate bowl whip the egg whites, caster sugar and salt together to make a meringue.
4.    Fold the meringue into the nut paste, then fold in the sifted flour.  Before the mixture is fully blended, pour in the melted butter.
5.    Gently spread the mixture into a tray with a silicon mat or silicon paper to smooth it.  Bake in the oven for 10-15 minutes.
6.    Remove from the oven and place it upside down on a sheet of baking parchment. Cut out the larger ring from the red cutter in the Symphony Silikomart Mould kit.

Mango jelly

• 125g mango purée
• 75g sugar
• 6g gelatine leaves
• 1 teaspoon cornflour

1. Heat the purée, sugar and cornflour to boiling.
2. Simmer for 1 minute to cook out cornflour, remove from heat and add soaked gelatine.
3. Pour into 18cm - 20cm ring and freeze. Make two of these and keep frozen.

Ghana cremeux

• 250g Cacao Barry Ghana 40% milk chocolate couverture
• 50g sugar
• 40g yolks
• 50g whole eggs
• 240g whipping cream semi whipped

1. Mix the sugar, whole eggs and yolks together and heat slowly in the microwave just so it's warm.
2. Place in a mixer and using a whisk, whisk until light, fluffy and thick.
3. Melt the chocolate to 38°C and then add a small amount of the egg mix. When incorporated add and fold in the rest.
4. Fold in the semi whipped cream.
5. Fill the inner doughnut ring from the Flame Silikomart Mould Kit, set half way and then place in the fridge to set. Once set, place in the frozen mango double jelly ring, fill with the remaining mousse and freeze.

Inaya chocolate mousse

• 75g sugar syrup
• 50g egg yolk
• 140g Cacoa Barry Inaya™ 65% dark chocolate couverture
• 200g whipping cream
• 75g mango purée

1. Heat the sugar syrup slightly, then add the yolks and whisk to a thick fluffy meringue.
2. Heat the chocolate to 38°C and then fold in a small amount of the egg mix. Fold in the rest until all incorporated.
3. Whip the cream and purée together until semi whipped, then fold a small amount of it into the chocolate mix, fold in the rest until all incorporated.
4. Place a small amount into the outer Symphony Silikomart mould and using a brush, brush the sides of the mould.
5. Fill the mousse half way then place in fridge to set.
6. When set, place in the frozen Ghana mousse, fill up with the rest of the mousse, then freeze overnight.

Mango cream

• 200g mango purée
• 215g whipping cream
• 95g sugar
• 140g yolks
• 42g rehydrated gelatine
• ½ teaspoon vanilla pod

1. Heat the cream, vanilla seeds and mango purée.
2. Whisk egg yolks and sugar together and with the hot cream make a creme patisserie
3. Add the gelatine, cool slightly then fill to the top of the top ring in the Symphony Silikomart Mould kit and freeze.

Cocoa butter spray

• 100g cocoa butter
• 100g Cacoa Barry Inaya™ 65% dark chocolate couverture
• Black food dust

1. Melt all ingredients together to 32°C.
2. Pass through a fine mesh, place in warmed spray gun and spray on frozen dark chocolate mousse.

Glaze

• 75g  Water
• 150g  Caster sugar
• 150g  Glucose
• 100g  Condensed milk
• 4  gelatine leaves in 69g water
• 150g Zéphyr™ white chocolate
• Yellow colour

1. Hydrate the gelatine in the water.
2. Heat sugar, milk, and glucose to 103°C.
3. Add gelatine and when melted use a hand blender and blend in the white chocolate and colour, set overnight in the fridge.
4. Heat to 35-40°C.
5. Place the mango cream on a wire rack and pour the glaze over the top, as soon as the glaze stops dripping use a palette knife to lift it off the rack and onto the top of the Inaya mousse.