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Mango aspic

An easy to prepare aspic. Here we use xanthan gum to lightly gel the mango so that it just stable. You can also choose to use a different cold binder.

Creation by Tim Raue, Tim Raue restaurant**, Berlin, Germany.

Makes 350ml.

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

60
ml
mango purée
10
ml
nam pla (Thai fish sauce)
as needed
xanthan gum

Scale recipe

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