Dulcey And Exotic Marmalade Pannacotta

Melt the chocolate at 40°C and add the glucose. Bring the milk to the boil. Add the soaked and drained gelatin. 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. Leave to set in the refrigerator.

Cut the butter into small cubes. Sift together the dry ingredients. Add the butter and process in a freestanding 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 candissoire rack to obtain even-sized pieces. Keep in the refrigerator or freezer until ready to cook. Bake at 150-160°C with the damper open until golden brown. When the streuzel is cold, spray with a chocolate spray gun mix to protect from humidity.

Cut the mango into 1.5cm dice. Bring the mango and banana pulps to the boil with the sugar. Add the diced fresh mango and set aside in the refrigerator.