Serves 10
INGREDIENTS
Compote
1 Mango, ½ diced and ½ puréed
Ravioli Wrapping (Roll-up)
1 Ripe mango, puréed
1 TBSP Sugar
½ Lemon juice
Lichee Sorbet
1 Liter Fresh Lichee juice
2 oz. Trimboline or glucose
3 oz. Sugar
Mango Mousse
500 g. Mango purée
500 g. Plain yogurt
105 g. Powder sugar
5 sheets Gold gelatin, "bloomed" (see procedure)
300 g. Cream
4 Lemons, juiced
Garnish
1 Fresh Yuzu fruit (citrus fruit); garnish at the end of preparation
PROCEDURES
Procedure: Compote
Mix together and refrigerate
Procedure: Ravioli Wrapping (Roll-up)
Preheat oven to 120 degrees
Puree mango
Add sugar and lemon juice
Pour even on a silpat
Place in a low oven at 120 degrees for 4-5 hours, until completely dry to the touch
Procedure: Sorbet
Purée lichee juice with the trimoline
Add sugar to taste
Cool down, strain and freeze in an ice cream machine according to manufacturer's instructions
Procedure: Mango Mousse (Ravioli Filling)
"Blooming" gelatin
o Soak gelatin sheets in cold water until gelatin softens. Be careful not leave gelatin in the water for too long or it will dissolve.
Heat lemon juice and "bloomed" gelatin, until gelatin is dissolved
Whip the cream
In a blender mix mango, sugar and yogurt together
Add the lemon and gelatin mixture
Fold into cream and put in container to set
PRESENTATION
Cut out two sheets of the "roll-up" with a cutter and place on a plate with the mango mousse in the middle of the two mango sheets
Add the compote and sorbet
Garnish with mint and powder sugar
Grate the yuzu over the dish