Dulcey and Exotic Marmalade Panna Cotta

Soak and strain the gelatin.



Melt the chocolate at 40°C/104°F and add the glucose.



Bring the milk to a boil. Add the soaked and drained gelatin. Whisk to combine. Strain.



Gradually pour onto the melted chocolate to obtain a glossy and elastic texture. Add this to the cold cream.



Process for a few seconds with a hand blender.



Leave to set in the refrigerator.

Cut the butter into small cubes.

Sift together the dry ingredients.

Add the butter and process in a standing mixer with a paddle attachment. The mixture will form large crumbs before coming together into a dough.

Stop processing and put the dough in the refrigerator for a minimum of 30 minutes.

Pass the dough through a 4mm screen or a cooling rack to obtain even-sized pieces.

Keep in the refrigerator or freezer until ready to cook.

Bake at 150-160°C/302-320°F with the vent open until golden brown.

When the streusel is cold, spray with a chocolate spray mix to protect from humidity.

Cut the mango into 1.5cm dice.

Combine the mango and banana purees and bring to a boil with the sugar.

Add the diced fresh mango and set aside in the refrigerator.