Gastronomixs

Mango egg yolk

This may well be the most spectacular technique to emerge from the range of new possibilities created by ElBulli; a technique which, moreover, is often executed incorrectly. However, as it is still a brilliant technique, the original egg yolk must be included in this mango components chart. An ode to its inventors.

Makes 250g.

Mango egg yolk

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Ingredients

0.7

g

citric acid

125

g

water

125

g

mango purée

0.9

g

alginate

1

l

water

6.5

g

calcium chloride

Preparation method

  • Dissolve the ascorbic acid in 125g water and use a hand-held blender to mix in the mango purée and alginate.
  • Set aside for half an hour to allow the air bubbles to escape.
  • Mix the litre of water with the calcium chloride.
  • Take a 15ml measuring spoon and fill it to the brim with the mango mixture.
  • Slowly submerge it into the calcium chloride bath and leave it for 2 minutes.
  • Carefully remove the egg yolk, rinse in a bowl of cold water and serve immediately. 

Serving suggestions

  • As a dessert amuse-bouche, e.g. with finger lime.
  • As part of a dessert with several mango or citrus fruit components.
  • Use in a composition with components of yoghurt, apricot, and nuts.

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