200g Mango Filling & Topping
50 g Water
6g Gelatin
Soak the gelatin. Melt it carefully and add asmall amount of Mango Filling & Topping. Then mix everything and add the 50g water. Pour on the side of the verrines and let it set at an angle.

200g Apricot Filling & Topping
50g Water
6g Gelatin
Soak the gelatin. Melt it carefully and add a small amount of Apricot Filling & Topping. Then mix everything nicely and finally add the 50 g water. Pour on the side of the verrines and let it set at an angle.

215g Cream
35g Egg yolks
270g Isabella 37% Milk Chocolate Couverture
6g Gelatin
360g Cream

Bring to a boil the milk, cream and egg. Add the gelatin and mix well with a hand blender. Pour over the milk chocolate and let it cool down at 32 °C. Finally add the soft whipped cream. Pipe slowly over the cold fruit fillings and let it set before the last layer.

190g Milk
8g Gelatin
375g Ivana 30% White Chocolate
375g Whipped cream

Bring to a boil the milk. Add the gelatin and mix well. Pour over the white chocolate and let it cool down at 32 °C. Finally add the soft whipped cream.Pipe slowly over the milk chocolate mousse and let set in the fridge.