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Mini Chocolate Tulip with Marinated Mango & Rum Cream

Ingredients for 20 pieces

Preparation

For the Marinated Mango:

  • Peel the mangoes and cut them into pieces.
  • Heat the maple syrup with the white rum and the ginger.
  • Leave to cool, and mix with the mango pieces. Leave to marinate.

For the Rum Cream:

  • Whip the cream with the brown sugar and the brown rum.
  • Half-fill the chocolate tulips with the mango mixture, and top up with the Rum Cream.
  • Garnish with a piece of mango.

 

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