Cocoa Pudding with Mango and Peppers

Name: Cocoa Pudding with Mango and Peppers
Yield: 8
Ingredients: 6 eggs; 2 cups (1 3/4 sticks) unsalted butter, softened; 11/2 cup heavy cream; 1 cup whole milk; 2 envelopes unflavored gelatin (24 g); 1 cup whipped heavy cream; 2 ripe mangos sliced into wedges; 1 jalapeño pepper seeded and finely chopped; For garnish (optional); 2 tablespoons grated cocoa powder; Accessory; Shape into a 25 cm diameter hole

1
6 eggs
2
2 cups (1 3/4 sticks) unsalted butter, softened
3
11/2 cup heavy cream
4
1 cup whole milk
5
2 envelopes unflavored gelatin (24 g)
6
1 cup whipped heavy cream
7
2 ripe mangos sliced into wedges
8
1 jalapeño pepper seeded and finely chopped
9
For garnish (optional)
10
2 tablespoons grated cocoa powder
11
Accessory
12
Shape into a 25 cm diameter hole

Ingredients

1
6 eggs
2
2 cups (1 3/4 sticks) unsalted butter, softened
3
11/2 cup heavy cream
4
1 cup whole milk
5
2 envelopes unflavored gelatin (24 g)
6
1 cup whipped heavy cream
7
2 ripe mangos sliced into wedges
8
1 jalapeño pepper seeded and finely chopped
9
For garnish (optional)
10
2 tablespoons grated cocoa powder
11
Accessory
12
Shape into a 25 cm diameter hole

Directions

1
Beat the eggs well with 1 cup unsalted butter, softened
2
Combine the milk and heavy cream
3
Add the eggs gradually and cook over low heat, stirring until thickened
4
Let the gelatin hydrate in 1/2 cup water for 5 minutes
5
Mix in the eggs
6
Let it cool
7
Fold in the whipped heavy cream
8
Beat the egg whites until stiff and fold them in as well
9
Moisten a mold with cold water, place the pudding, cover with plastic wrap and refrigerate for 4 hours
10
Combine the remaining butter with 4 tablespoons water and cook until the color becomes caramel-colored
11
Add the chopped jalapeño pepper
12
To serve, submerge the mold in boiling water for a few seconds and unmold
13
Arrange the mango slices around it, drizzle with the sauce and sprinkle with grated cocoa powder.