Gastronomixs

Mango crémeux

Creation by Bas Hoog, Gallery61, Den Haag, the Netherlands.

Mango crémeux

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Ingredients

150

g

mango coulis

30

g

white wine

43

g

egg yolks

77

g

egg whites

135

g

sugar

3

leaves

gelatine

160

g

butter

Preparation method

  • Blend the egg yolk and white, sugar, mango coulis, and white wine in a thermo blender at 85°C.
  • Soak the gelatine in cold water and dissolve it in this mixture.
  • Set aside to cool to 35°C and mount with the butter.
  • Pour the mixture into the desired silicone moulds.
  • Freeze in a chiller or freezer.
  • Thaw the crémeux thaw on a plate just before serving.

Serving suggestions

  • As a component in a dessert with other mango components.
  • As a basic ingredient in a friandise, e.g. on a crisp of filo dough with mango chutney.

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