White Chocolate Truffle Cake And Mango Pana Cotta Recipe

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White Chocolate Truffle Cake And Mango Pana Cotta
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Ingredients
21
Count
Nutrition
4140
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Prepare a silicon baking sheet and draw 2 24cm circle on each. Set aside. Set racks in the lower third of the oven and preheat to 300°F (145°C).
  2. Place the nuts in a food processor fitted with a metal blade and pulse until coarsely ground.. In a bowl, combine the nuts with 1 cup of the sugar and the cornstarch.
  3. In the bowl of an electric mixer, use the whisk attachment on medium-low speed to whip the egg whites and salt until white and frothy, about 2 minutes. Increase the speed and slowly beat in 1/4 cup of sugar in a stream until the whites form firm peaks. Beat in the extracts. Slowly fold the nut mixture into the whites with a rubber spatula until thoroughly combined. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain round tip and pipe the meringue on the prepared pans into spirals starting at the center of each circle. Bake the dacquoise layers until they’re golden and firm, about 90 minutes, rotating the pans halfway through baking. Cool on racks.
  4. To make the truffle topping, place the cream in a pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Allow to cool slightly, then add the white chocolate pieces, and stir until melted and combined.
  5. Remove the pan from the heat and stir until almost cool, then stir in the cream cheese (room temperature).
  6. Mango layer:
  7. Add the gelatin to cold water and let it soften. Meanwhile whisk together yogurt and mango puree in a bowl till they are combined well together.
  8. Heat cream in a pot. Add vanilla essence and sugar. Whisk very lightly to mix. When the cream comes to a boil, remove from heat and add softened gelatin.
  9. Stir well till the entire gelatin is dissolved. Add the cream to the mango yogurt mixture and whisk well.
  10. Pour in a 20cm glass dish and refrigerate for 3-4 hours.
  11. Assembly:
  12. Place the 24cm dacquoise disc into a loose bottom cake ring. Pour 1/3 of the white chocolate mixture over. Top with the sponge cake layer. Pour another 1/3 of the white chocolate mixture. Dip the 20cm mango glass plate in hot water for 30 seconds and flip the pana cotta disc over the white chocolate mousse. Finish with the last 1/3 of the white chocolate mousse. Chill overnight and decorate with cocoa powder hazelnut praline on the sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4140.15 Kcal (17334 kJ)
Calories from fat 2192.74 Kcal
% Daily Value*
Total Fat 243.64g 375%
Cholesterol 990.09mg 330%
Sodium 2501.97mg 104%
Potassium 476.27mg 10%
Total Carbs 447.33g 149%
Sugars 265.67g 1063%
Dietary Fiber 2.74g 11%
Protein 62.07g 124%
Vitamin C 2.9mg 5%
Iron 25.8mg 143%
Calcium 493.4mg 49%
Amount Per 100 g
Calories 1229.54 Kcal (5148 kJ)
Calories from fat 651.2 Kcal
% Daily Value*
Total Fat 72.36g 375%
Cholesterol 294.04mg 330%
Sodium 743.03mg 104%
Potassium 141.44mg 10%
Total Carbs 132.85g 149%
Sugars 78.9g 1063%
Dietary Fiber 0.81g 11%
Protein 18.43g 124%
Vitamin C 0.8mg 5%
Iron 7.7mg 143%
Calcium 146.5mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 102.6
    Points
  • 117
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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