Mango and Chili
A mango jam and chili ganache for filling macarons.
Ingredients
| 200 g | mango purée | |
| 50 g | sugar | |
| 1 tsp | 5 ml | lemon juice |
| 150 g | chocolate couverture or good-quality regular chocolate 65% | |
| 150 g | heavy cream (35% fat) | |
| — | ground sea salt | |
| 1/8 – 1/4 tsp | 0.6–1.3 ml | hot red pepper (to taste) |
| 30 g | butter, cut into cubes and at room temperature |
Instructions
Mango jam: Put the mango and sugar in a pan, mix, cover and leave to stand for 30 minutes. This will allow the sugar to draw out the mango juice. Set over low heat until the sugar dissolves and the mixture begins to steam. Mash the mango and cook until the jam begins to set. It's ready when you place a little jam on a small plate and it starts to take on a gel-like form. When ready, remove from the heat, add the lemon juice and stir. It can be put in a jar and boiled for preserving.
Chili ganache: Warm the cream. Break the chocolate into small pieces and put in a bowl. Warm the cream over low heat. Once heated, pour it over the chocolate. Stir with a spoon until the chocolate is combined and the mixture becomes smooth. While still warm add the salt, red pepper and butter, and stir well. Cover and leave to cool at room temperature (or in the refrigerator to set faster).