WHITE CHOCOLATE AND MANGO MINI SANS RIVAL

Sans Rival is a classic Filipino dessert which simply means without rival. It is unrivaled in decadence because of the amount of butter, eggs and nuts it contains. Several layers of meringue with chopped cashews are frosted and filled with cream mousseline (eggyolks, sugar syrup and butter). More chopped nuts pepper the whole cake. It is truly delicious but too rich and too sweet.

Diona of Tita Flips and I are the hosts this month at the Kulinarya Cooking Club. We have chosen a white theme for the wedding month of June. I have chosen to simplify and deconstruct the elaborate sans rival (nearly destroy also). I have made meringue wafers instead of sheets, filled with mango curd and drizzled with white chocolate ganache. They are not as impressive in looks as a big gateau but what they lack in looks is made up for by the taste.

Ingredients for the meringue wafer:


1 cup of egg whites
1 cup sugar
1 cup of chopped cashews
1/2 tsp. vanilla


Method:

Draw 3" circles on a sheet of paper to make a template for your meringue wafers. 

Cut sheets of non-stick baking parchment to line your baking sheets with. Put the template in between the baking sheet and baking parchment. You will need about 4 sheets of baking parchment. 


Prepare your meringue. Whisk the egg with an electric mixer until frothy. Gradually add the sugar and whisk until stiff. Fold in the chopped nuts and vanilla extract. Transfer to a piping 
bag with a plain nozzle.


Using the template as a guide, pipe circles on the baking parchment, starting from the edge then going towards the center. Keep the nozzle close to the paper to make thin discs. Pull out the template before putting the pan in the oven and use the template for the rest of the baking parchment sheets. 

Bake at 230° F/ 110° C for 30 minutes or until crisp and dry. Let the meringue cool down before carefully peeling off the paper.




Transfer to a cooling rack. Prepare the filling.










Ingredients for the mango curd:


1 1/2 c. mango purée
1/3 c. sugar
7 egg yolks
1 tbsp. corn flour (corn starch)
1 tbsp. water
2 tbsps. butter


I used tinned sweet Alphonso mango purée for this that's why it's darker in colour. You can puree fresh mangoes. 

Put the mango purée, sugar and egg yolks in a sauce pan and blend together. Cook on low heat until it boils. Mix the corn flour and flour together and add to the mango mixture while stirring. Continue cooking until thick. 

Transfer to another bowl and set a circle of parchment paper on the surface to prevent skin from forming. Leave to cool, then refrigerate.


For the white chocolate ganache:


100 mls. double cream
200 gms. white chocolate


Chop the white chocolate roughly and transfer to a mixing bowl. Put the cream in  a microwaveable container and heat for 45 seconds. Pour over the chocolate and whisk until it melts and the mixture becomes smooth. Leave to cool.

To assemble:

You'll need 5 wafers per mini cake. Spread a little bit of mango curd in between the wafers. I put a bit too much. It tastes nice but made the wafers soft. 

Drizzle with the ganache. Decorate as you like. I used slivers of dried mango and chopped cashews. Refrigerate, then serve chilled.

This post is  for the KULINARYA COOKING CLUB theme for June 2011: White.

See the posts of the other members by visiting their blogs.

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Brazo de Mercedes

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