Mango Breeze
Serves
Mango Breeze
Rooted in creativity, storytelling and playful curiosity.
The Macallan invites you to explore new ways to savour our single malt whisky, through exceptional tropical serves and enticing sweet pairings, created in collaboration with El Celler de Can Roca and our restaurant located at The Macallan Estate, TimeSpirit.
Featuring The Macallan Harmony Collection Inspired by Fresh Coconut, this serve brings together notes of fresh coconut, mango, vanilla and lemon, paired with a cocoa cookie infused with whisky and filled with coconut ganache.
Make the serve
Step 1
Add all ingredients to a shaker with ice, shake vigorously.
Step 2
Double strain into a chilled cocktail glass.
Step 3
Garnish with fruit skewer and serve.
Start
Sweet Pairing
Coconut Cookie and Whisky Ganache
Cocoa cookie
Ingredients:
• 200g butter
• 50g icing sugar
• 20g egg yolk
• 2g salt
• 250g flour
• 15g cocoa powder
• 100g chocolate N70
• 100g cocoa butter
Method:
• Sift the flour and cocoa powder together, then add the salt.
• In a stand mixer fitted with the paddle attachment, work the butter and icing sugar until creamy.
• While mixing, gradually incorporate the dry mixture and egg yolk alternately.
• Once a dough forms, remove from the bowl and roll out between two sheets of baking paper to a thickness of 3 mm.
• Place on a tray and freeze.
• Remove the baking paper and cut out circles using a 3 cm diameter cutter.
• Arrange the cookies on a perforated Silpat - lined tray, leaving space between them.
• Cover with another perforated Silpat and freeze.
• Bake from frozen at 180 °C for 8 minutes. Allow to cool and set aside. Melt the chocolate and cocoa butter together.
• Combine, emulsify and cool to 30 °C. Using a brush, coat each cookie on both sides with a layer of chocolate to seal.
Whisky Ganache
Ingredients:
• 70g water
• 100g dextrose
• 90g atomised glucose
• 100g invert sugar
• 338g chocolate N70
• The Macallan Harmony Collection Inspired By Fresh Coconut
• 110g rice oil
• 70g cocoa butter
• 2g salt
• 5g sunflower lecithin
Method:
• In a saucepan, heat the water with the invert sugar to 50 °C. Add the dextrose, salt, and atomised glucose, and bring to the boil.
• Remove from heat and cool quickly to 30°C. Separately, melt the chocolate with the rice oil, sunflower lecithin, and cocoa butter at 45°C.
• Cool to 35°C, combine with the syrup, and emulsify using a Thermomix or hand blender for 2 minutes, until smooth and glossy. Cool and use at 24 – 26°C.
Assembly and finishing
Ingredients:
• Chocolate (70% cocoa or above)
• Using a piping bag fitted with a plain nozzle, pipe a small amount of ganache onto a cocoa cookie.
• Top with another cookie and gently press to spread the ganache evenly.
• Allow to crystallise in a chocolate fridge at 16°C for 24 hours.
• Melt the chocolate to 52°C, temper using spatulas to 30°C, then gently reheat to 32°C.
• Dip the cocoa cookies into the chocolate, remove, and place on baking paper.
• Before the chocolate sets, mark the top with The Macallan seal.
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