{"id":51080,"date":"2020-11-26T09:05:23","date_gmt":"2020-11-26T14:05:23","guid":{"rendered":"https:\/\/www.nataliemaclean.com\/blog\/?p=51080"},"modified":"2020-12-02T18:14:14","modified_gmt":"2020-12-02T23:14:14","slug":"villa-blanche-chardonnay-paired-with-coconut-whipped-ganache-and-mango-mousse-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/villa-blanche-chardonnay-paired-with-coconut-whipped-ganache-and-mango-mousse-dessert-recipe\/","title":{"rendered":"Calmel & Joseph Villa Blanche Chardonnay Paired with Coconut Whipped Ganache and Mango Mousse Dessert Recipe"},"content":{"rendered":"\n

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Coconut Whipped Ganache<\/strong><\/p>\n\n\n\n

225 grams coconut milk. Heat coconut milk and glucose syrop, add to white chocolate, then mix together.<\/p>\n\n\n\n

25 grams glucose syrup then add the liquid cream, stand for 24 hours then beat with a mixer.<\/p>\n\n\n\n

325 grams white chocolate<\/p>\n\n\n\n

600 grams liquid cream<\/p>\n\n\n\n

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Exotic Confit<\/strong><\/p>\n\n\n\n

2 mangoes<\/p>\n\n\n\n

2 pineapples, cook the fruit and the sugar for 20 minutes then, add the sugar pectin mixture <\/p>\n\n\n\n

5 passion fruit, and cook for 10 minutes<\/p>\n\n\n\n

200 grams sugar<\/p>\n\n\n\n

10 grams of pectin, plus 50 grams of sugar<\/p>\n\n\n\n

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Calmel & Joseph Villa Blanche Chardonnay 2019<\/a><\/strong><\/p>\n<\/div>\n\n\n\n

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<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Mango Mousse<\/strong><\/p>\n\n\n\n

500 grams mango puree<\/p>\n\n\n\n

200 grams Italian meringue<\/p>\n\n\n\n

10 grams gelatin<\/p>\n\n\n\n

400 grams whipped cream<\/p>\n\n\n\n

Warm the puree, then add the rehydrated gelatin.<\/p>\n\n\n\n

Add the meringue, then the whipped cream.<\/p>\n\n\n\n

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Chef R\u00e9mi Touja<\/strong>
Champion de France du Dessert, 2013<\/figcaption><\/figure><\/div>\n\n\n\n
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Topping<\/strong><\/p>\n\n\n\n

In a 1\/2 sphere mold place the mousse, the exotic confit then close with the mousse.<\/p>\n\n\n\n

Freeze, unmold then coat with a mixture of cocoa butter and white chocolate.<\/p>\n\n\n\n

Mount the coconut cream, then place a rosette on the mango mousse<\/p>\n\n\n\n

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This post was done in partnership with the team at Calmel & Joseph <\/a><\/strong>winery who contributed the recipe. Reviews of the wine remain independent of the partnership.<\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

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 Calmel & Joseph Villa Blanche Chardonnay 2019 Mango Mousse 500 grams mango puree […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[113,946,124,169,10,349,1659,41],"tags":[1660,1662,1661],"class_list":["post-51080","post","type-post","status-publish","format-standard","hentry","category-best-wines","category-chardonnay","category-wine-dessert","category-recipe-dessert","category-food-wine-pairing","category-france-wine","category-recipe","category-wine-type","tag-calmel-joseph","tag-calmeletjoseph","tag-calmeljoseph"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/51080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=51080"}],"version-history":[{"count":54,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/51080\/revisions"}],"predecessor-version":[{"id":51364,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/51080\/revisions\/51364"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=51080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=51080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=51080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}