Coriander mango fingers
For 18 fingers

For the coriander ganache
For 1 frame of 33 x 33 x 2 cm
The recipe requires two ganache frames, so double these amounts.

900g single cream (300 + 600)
30g glucose
30g invert sugar (Trimoline)
42g gelatine (i.e. 6g 180 bloom gelatine powder with 36g water)
340g white couverture chocolate (Valrhona Opalys)
18 sprays of Blissful plant May coriander extract (Baume des Anges)

For the mango passion fruit confit
For 1 frame of 33 x 33 x 2 cm

280g mango purée
280g passion fruit purée
75g caster sugar
10g pectin NH
5g lime juice

For the sablé feuilletine (shortbread with crushed French lace biscuits)
For 1 frame of 33 x 33 x 2 cm
The recipe requires two sablé frames, so double these amounts.

160g butter, softened
130g brown sugar
130g hazelnut powder
50g feuilletine (crushed “crêpe dentelle” biscuits, or French lace biscuits)
130g flour

For the vegetable mango topping
32g water
50g sugar
110g mango purée
25g vegetable gelatine

For the half-spheres of mango passion fruit purée
200g mango purée
200g passion fruit purée
Flexipan non-stick moulds - half-spheres diameter 2cm
Coriander mango fingers
Happy plant n°29 May coriander
A recipe of: Nicolas Bacheyre pastry chef, Un Dimanche à Paris
Difficulty : star_on.jpgstar_on.jpgstar_on.jpg
Coriander ganache
In a saucepan, bring 300g single cream to the boil with the glucose and invert sugar. Add the gelatine, mix, and pour the mixture in 3 times on the cover, then smooth. Add the sprays of coriander extract and the remaining whipped cream, cold. Mix the whole and refrigerate for at least 6 hours before serving. Whisk just before serving.

Mango passion fruit confit
In a saucepan, heat the mango and passion fruit purée to approximately 60°C. Stir in the sugar and pectin, then bring to a boil while continuing to stir. Add the lime juice and refrigerate for at least 2 hours before serving.

Sablé feuilletine
Whisk the softened butter with the brown sugar. As soon as the butter and sugar are perfectly blended, add the hazelnut powder and the feuilletine, then mix roughly. Add the flour and stir it in quickly. Finish kneading by hand if necessary so to not incorporate air into the dough.
Roll out the dough to 2.5 mm between two sheets of greaseproof paper, refrigerate. Cut rectangles of 14 x 4 cm, bake them on a non-stick baking mat (Silpain) on a baking tray at 160°C for about 10 minutes.

In a ganache frame (33 x 33 x 2 cm) placed on a sheet of non-stick baking paper, pour and smooth a layer of coriander ganache and place in the freezer for at least 1 hour.
Put a second frame on the first and pour the mango passion fruit confit, slightly warm and liquid. Freeze again for approximately 2 hours. Add a third frame and garnish it with a layer of coriander ganache, then smooth. Place in the freezer until completely set, i.e. for 4 to 5 hours.
Remove the frames and cut into rectangles of 14 x 4 cm.

Vegetable mango topping
In a saucepan, bring the water with the sugar and mango purée to the boil, sprinkle in the vegetable gelatine while mixing. Serve immediately or refrigerate.

Half-spheres of mango passion fruit purée
Mix the mango purée and passion fruit purée.
Pour the mixture in the half-sphere moulds and place them in the freezer.
Just before serving, turn the half-spheres out of the moulds and then, using a wooden cocktail stick, dip them in the hot (but not boiling) vegetable mango topping and serve immediately.

Finishing touches and presentation
On a plate, place a rectangle of coriander ganache and mango passion fruit confit. On each side, place a rectangle of sablé feuilletine, then top with a half-sphere of mango passion fruit purée.

Ideally, serve with a Gewürztraminer Late Harvest: the fingers’ creaminess needs to be offset with some roundness.


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