White Chocolate Terrine with Mango

• 125gr    Egg yolks
• 90gr      Sugar
• 50gr      corn starch
• 625 ml   Warm milk
• 310gr    White chocolate
• 190 gr   Butter

• 75 gr     Sugar
• 1           Mango

Heat the milk. Whip the egg yolks with sugar until the ribbon stage, and add the corn starch. Remove the milk from the heat. Slowly add the milk to the egg mixture, being carefull not to cook the eggs. Return the milk and eggs to the stove and cook until it has the consistency of pastry cream. reserve.

in a baine marie or microwave melt the chocolate with the butter, and add to the pastry cream.

Dice the mangos and cook them in a saute pan with the sugar just until the sugar and the juices from make a syrup.

To mount the dessert place half of the pastry cream in a terrine form and top with the fruit. Top this with the remaining pastry cream. Cover the form and freeze for at least 4 hours.

To serve slice and put on dessert plates. you can garnish with chocolate or fruit sauces.