Mango & White Chocolate Cream

Ingredients

Serves 6

1 large mango, peeled, stoned and sliced
4 tbsp Hermesetas Granulated
2 bananas, sliced
Juice of ½ lemon
300 ml (½ pint) whipping cream
150 g bar white chocolate, chopped

Preparation

Put most of the mango slices, reserving some for decoration, into a processor or blender with 2 tbsp Hermesetas Granulated and whizz until smooth. Put the bananas into a bowl with the lemon juice and remaining Hermesetas Granulated and toss.

Put the chocolate into a bowl over a pan of hot water and leave to melt. Whip the cream until thick but still floppy and fold in three-quarters of the chocolate - do not stir too much or the cream will get too thick.

Put a layer of the mango puree into the bottom of four dishes and then add a layer of bananas. Top with the cream mixture. Decorate with reserved mango slices and chill.

Put the remaining chocolate into a small piping bag fitted with a fine nozzle and pipe leaf shapes onto a sheet of baking parchment. Chill to set. Arrange them in the dessert just before serving.

	kJ	kcal	Carbohydrates	Fat
Recipe	7'739	2'155	158.1 g	158.7 g
Portion	1'290	359	26.4 g	26.5 g