Tonight, I’m sharing with you a recipe I discovered at the Sugar Paris show last month. That weekend, I was able to attend many demonstrations by great chefs (Christophe Felder, Ophélie Barès, François Daubinet and others). I really liked Ophélie Barès’s recipe, the mango bergamot insolite, which I very much wanted to reproduce at home. Unfortunately, she still hasn’t published her recipe, so I had to adapt a little. It was with the help of Amina from the blog Sugardises Gourmandises (my partner in crime that weekend!) that I got started.
This tart is made up of a breton shortbread, a disc of mango jelly with diced mango and a bergamot lemon chantilly. Flavours I didn’t know until then (mango isn’t really my thing) but I wanted to give it a go. Bergamot lemons are very hard to find. I was lucky enough to find some in an organic cooperative near me, but if you can’t find any, you can just as well use bergamot essential oil (I actually bought some at Mora). And if you really can’t find either of these products, then replace the bergamot lemon with lime, it goes very well 🙂
For those wondering who have never heard of bergamot lemon, here is some information. The bergamot lemon (or bergamot) is a cross between a bitter orange and a lime, giving a rather orange-coloured lemon with a sort of protuberance on top (it’s quite recognisable). The bergamot tree is mainly grown in Calabria (Italy) for the oil contained in its peel, with its “sweet and spicy” scent. This oil is used in food and in perfumery/cosmetics.
Photo credit: Jujube en cuisine
Ingredients & preparation
4 components · Full recipe
Breton Shortbread
Ingredients
- 3 egg yolks
- 130 g (4.6 oz) sugar
- 150 g (5.3 oz) softened butter
- 200 g (7.1 oz) flour
- 1 pinch of salt
- 1 packet of baking powder
Preparation
1
Whisk the egg yolks and sugar together until you have a smooth, pale mixture.
2
Add the softened butter and mix with a spatula until completely smooth.
3
Sift the flour, salt and baking powder over the previous mixture. Mix with a spatula.
4
Wrap the dough in cling film and refrigerate for 2 hours.
5
Preheat the oven to 180°C / 350°F.
6
Take the dough out of the fridge and roll it out between two sheets of baking paper to a thickness of approximately 4–5 mm.
7
Cut out a disc of dough using a tart ring (22–24 cm (9.4 in)). Leave the tart ring in place.
8
Bake for approximately 20 minutes. Once out of the oven, leave the breton shortbread to cool on a wire rack.
Mango Jelly
Ingredients
- 470 g (16.6 oz) mango purée
- 40 g (1.4 oz) sugar
- a little lime juice
- 6 g (0.2 oz) gelatine (3 sheets)
- 1 mango
Preparation
1
Soak the gelatine sheets in cold water to soften.
2
Cut the mango into small cubes and set aside.
3
Prepare the mango coulis.
4
I use mango purée (10% sugar content), but you can blend 2 fresh mangoes (or use 2 tins of canned mango).
5
Add a little lime juice and the sugar (note: do not add extra sugar if the mango purée is already sweetened).
6
In a saucepan, heat one-third of the mango purée over a low heat. Off the heat, add the drained gelatine and stir to combine.
7
Add the contents of the saucepan to the remaining mango purée and stir well.
8
Line a 18 cm (7.1 in) ring and a 10 cm (3.9 in) ring with cling film. In the 18 cm (7.1 in) ring, arrange the mango cubes evenly, then pour the mango jelly over them to cover the cubes (approximately 1.5 cm (0.6 in) deep). Do not fill this ring completely. Pour a little mango jelly into the smaller ring for decoration (3 mm deep).
9
Place both rings in the freezer.
Bergamot Chantilly Cream
Ingredients
- 300 g (10.6 oz) full-fat liquid cream
- 30 g (1.1 oz) mascarpone
- 3 tablespoons icing sugar
- zest of 1 bergamot lemon
Preparation
1
Place the mixing bowl and electric beater whisk attachments in the freezer for at least 15 minutes.
2
Pour the very cold cream and mascarpone into the chilled bowl and begin whisking at medium speed. Once the cream starts to firm up slightly, increase the speed. Gradually the cream will thicken and hold its shape.
3
Add the icing sugar and the bergamot zest.
4
Check the consistency of the cream from time to time by stopping the mixer. It is ready when completely firm: if you turn the bowl upside down, the cream should not fall out. Be careful not to over-whip or you risk making butter — you need to know when to stop. Ophélie Barès’ tip: a soft cream is better than an over-whipped one.
5
Transfer the cream to a piping bag fitted with a 15 mm nozzle and refrigerate until assembly.
Assembly
Ingredients
- None
Preparation
1
Place the breton shortbread disc on your serving plate.
2
Place the 18 cm (7.1 in) mango jelly disc on top, centring it carefully.
3
Pipe the bergamot chantilly cream starting from the centre outwards to the edge of the mango jelly disc, then continue onto the breton shortbread.
4
Use a piping nozzle to cut small discs from the 10 cm (3.9 in) mango jelly round. Place them delicately onto the chantilly cream and scatter with white chocolate shavings. You can also add a few curls of bergamot zest.
Gallery
