White Chocolate Mango Verrine

Carat Coverlux Range (Dark, Milk, White) 550
Carat Coverlux White 80
Ambiante (Semi Whipped) 400
Ambiante 100
Cooking Cream 250
Milk 250
Egg Yolks 250

Working Method


1. Boil milk, cooking cream & egg yolk.
2. Pour the mixture on the Bavarois Gelatine Free and Carat Coverlux White and make a ganache.
3. Cool it down and fold the Ambiante semi whipped cream into the mixture.


1. At the bottom of the Verrine Glass, pipe the White chocolate mousse.
2. On the top pipe the creamy mixture of Vivafil Mango and Ambiante (1 OOg in 1 OOml Ambiante).
3. Repeat the above as shown in the picture to get White Chocolate Mango Verrine.

About this recipe

Complexity level: