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Mango Rosewater Dream Pyramids with Champagne Glaze

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Rosewater Mousse:
  • 1 cup mango puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp rosewater
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Champagne Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 tsp edible champagne gold luster dust
  • For Garnish (optional):
  • Fresh mango cubes
  • Dried rose petals
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into pyramid molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone, powdered sugar, and vanilla extract until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, mango puree, sugar, rosewater, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve the gelatin, then mix into the mango mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill pyramid molds halfway with mousse.
  9. 9. Place a frozen vanilla cream center into each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and champagne gold luster dust, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen pyramids and place on a wire rack.
  18. 18. Pour the champagne glaze evenly over each pyramid until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with fresh mango cubes, dried rose petals, and edible gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g