Molded mango mandarin jelly

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.


Download the recipe
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Molded mango mandarin jelly


    • Frozen fruit purée 100% : Mango - 400 g
    • Frozen fruit purée 100% : Mandarin - 600 g
    • Sugar - 70g
    • Agar agar - 20g
    • Gelatin - 24g

    Pour the mango puree into a saucepan.
    Add the mandarin puree.
    Add sugar.
    Add agar-agar.
    Bring to a boil.
    Remove from the heat.
    Add the gelatin mass.
    Mix well.
    Let it cool down to 55°C.
    Place the "pie tee" mold in an inverted bain-marie.
    Dry the mold.
    Dip halfway into the mango mandarin puree.
    Stay still for a few seconds.
    Let it set.
    Make a little hole at the bottom.
    Unmold the "pie tee".
    Fill with butterscotch espuma.
    Top with a fresh basil leaf.
    Serve immediately.

    In this step

    Frozen fruit purées

Download this recipe

Download Download