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.

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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

    Ingredients

    • 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.
    Whisk.
    Bring to a boil.
    Remove from the heat.
    Add the gelatin mass.
    Mix well.
    Skim.
    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.
    Remove.
    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

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    Frozen fruit purées

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