- Basic Social Tea butter cookies
- Mango curd
- 350 g of fresh or frozen mangoes
- 20 g of lemon juice
- 40 g of sugar
- 3 egg yolks
- 70 g of butter
- 1 pinch of salt
- 400 g of 35% whipping cream
- 50 g of sugar
Put the Social Tea cookies in the mixing bowl. Crush them 3 sec/speed 8 and place them at the bottom of the verrines.
Mango curd: Put the mango pieces in the mixing bowl and mix 10 sec/speed 5.
Add the lemon juice, sugar, egg yolks, butter, pinch of salt and mix 10 sec/speed 6. Then cook 15 min/80 °/speed 3 without the measuring cup.
At the tone, put the measuring cup back and mix 4 sec/speed 5. Pour into the verrines over the cookies. Let cool then refrigerate at least 2 hours before tasting.
Once the verrines have cooled down, add the whipped cream (see Notes) on top and serve.
Whipped cream: sugar, 10 sec/speed 10 + whisk + 35% cream very cold = 20 to 40 sec/speed 4 without the mearuring cup.
The curd can be prepared up to 2 days before the verrines are made. It is also very tasty on a waffle or pancakes. It will keep for 10 days in the refrigerator.