cocoa sucree, mango gelee, pistachio frangipane and vanilla mousse gluten-free and lactose-free

Sucree: work the butter at room temperature with the sugar, salt and gradually incorporate the sifted flour and cocoa

Add the eggs one at a time until you get a smooth dough

It must rest for 2 hours and be rolled out to a height of 1/2 cm and baked for 15 min at 180°

Gelee: blend the mango and place with the sugar over medium heat

Add the softened gelatin. place in the freezer in a mold smaller than the suree

Frangipane: whisk the butter at room temperature with salt and sugar using a mixer.

Then add the egg and flour. cook on the stove until creamy

Use a piping bag to place it in a mold on top of the already set gelee and put in the freezer

Mousse: whip the egg whites until stiff. separately whip the cream until semi-whipped and add the extract

Bring water and sugar to 121°, turn off and pour in a stream over the egg whites

Finally add the cream and the gelatin previously dissolved in a little water

Mix with a whisk, place on the previous layers and let set