Calmel & Joseph Villa Blanche Chardonnay Paired with Coconut Whipped Ganache and Mango Mousse Dessert Recipe

Coconut Whipped Ganache

225 grams coconut milk. Heat coconut milk and glucose syrop, add to white chocolate, then mix together.

25 grams glucose syrup then add the liquid cream, stand for 24 hours then beat with a mixer.

325 grams white chocolate

600 grams liquid cream

Exotic Confit

2 mangoes

2 pineapples, cook the fruit and the sugar for 20 minutes then, add the sugar pectin mixture

5 passion fruit, and cook for 10 minutes

200 grams sugar

10 grams of pectin, plus 50 grams of sugar

Mango Mousse

500 grams mango puree

200 grams Italian meringue

10 grams gelatin

400 grams whipped cream

Warm the puree, then add the rehydrated gelatin.

Add the meringue, then the whipped cream.

Chef Rémi Touja
Champion de France du Dessert, 2013


In a 1/2 sphere mold place the mousse, the exotic confit then close with the mousse.

Freeze, unmold then coat with a mixture of cocoa butter and white chocolate.

Mount the coconut cream, then place a rosette on the mango mousse

This post was done in partnership with the team at Calmel & Joseph winery who contributed the recipe. Reviews of the wine remain independent of the partnership.



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