Mango Curd Crepe Cake
Ingredients
- 1 large mango, peeled, pitted, cubed
- ½ cup sugar
- 3 tablespoons lemon or lime juice
- pinch of salt
- 4 large egg yolks
- ¼ cup unsalted butter, cubed
- 12 (8-inch) prepared crepes
- 1 ½ cups unsweetened whipped cream
- 1 tablespoon chocolate sauce, or as needed
- 1 tablespoon white chocolate sauce, or as needed
- 1 mango, peeled, pitted, sliced
- Fresh mint, as needed
Instructions
- In a food processor bowl, combine mango, sugar, lemon or lime juice and salt; puree.
- Add egg yolks and pulse until pureed.
- Strain into a large bowl; discard solids.
- Place bowl over a saucepan of simmering water and whisk for 10 minutes or until mixture reaches 170°F. (Do not let bottom of bowl come in contact with water.)
- Remove from heat. Slowly whisk in butter cubes.
- Refrigerate mango curd overnight.
- Layer crepes alternately with mango curd and whipped cream.
- Drizzle with chocolate sauce.
- Top with slices of mango.
- Drizzle with white chocolate sauce.
- Cut into wedges and serve.
- Garnish with fresh mint.
Nutritional analysis per serving: Calories 465; Protein 11 g; Carbohydrates 45 g; Fat 28 g; 43% Calories from Fat; Cholesterol 290 mg; Sodium 345 mg; Potassium 274 mg; Fiber 1 g
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Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce
Appetizers
Cook Time
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Cuisine
Asian Chinese