In a medium size pot, bring 75 g cream, 20 g inver sugar and glucose to boil. Pour the hot mixture over the white chocolate, stirring from the center to create a shiny and elastic core, showing the start of a emulsion.
Step 3
Add the remaining 250 g of heavy cream and the mango puree. Mix well using a hand blender. Put the mixture into the refrigerator for 6 hours to allow it to crystallize.
Step 4
Whip the cold ganache to a medium peak. Transfer to a pastry bag with a round pastry tip.
Step 5
Serve the danish with whip ganache and fresh mango lime zest brunoise.
