Heavy cream 500 ml
Castor Sugar 60 grams
Vanilla pod 1 bean
Gelatin 8 grams
Mango Puree 250 ml
Castor sugar 30 grams
Agar agar 2 grams
Bloom the gelatin in ice cold water.
Bring the cream, sugar and vanilla pod in a pan to boil.
Let it sit for few hours to infuse.
Bring it again to boil.
Add the gelatin and strain the mix.
Set aside to cool.
Pour onto bowl and refrigerate to set.
Scoop the centre and place the passion agar.
Bring all the ingredients in a pan to boil.
Pour the mixture onto the mould and allow to set aside.
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