Creations of great chefs


  • Difficulty medium
  • Preparation 1 hour
  • Tipology Mini dessert
  • Portions 6 people


  • For the cookie:
  • 160 g of butter
  • 200 g of 00 flour
  • 60 g of powdered sugar
  • 10 g of salt
  • 24 g of yolks
  • For the Mousse:
  • 500 g of Mango puree
  • 10 g gelatin leaves
  • 400 g of heavy cream
  • 60 g of caster sugar


Photo and recipe have the only purpose of presenting the product(*).

For the cookie, prepare a shortcrust pastry by kneading butter and flour. Add powdered sugar and salt and finally the egg yolk. Let it sit in refrigerator for about half an hour. Roll out the dough to a height of 3 cm. Use a stencil with any shape, about 3cm in diameter, and bake at 160 ° C for about 15 minutes.

Prepare the mousse by melting the puree at 35 degrees, add the gelatin leaves that have been hydrated with 50 g of water. Finally, add the semi-whipped cream with the sugar, pour into 3cm diameter sphere moulds and chill for about 30 minutes. Frost can be neutral, or any other colour, and then place the previously prepared cookie on top of the mousse. Flourish with whipped cream and decorate with silver powder.