Ingredients. 100ml. 150 grams of water. 500g of sugar. mango 20gr. tapioca 280gr. coconut milk 1 vanilla pod 2 sheets of gelatine 2 egg whites 210ml. 10ml of cream. Malibu '100ml. 5ml of orange juice. lemon juice 10gr. 2 sheets of gelatin pectin 150gr. dark chocolate
Proceedings. Wash the mango, dry and peel. Cut into pieces by removing the core. Blend the pulp and pass through a sieve or food mill. In a saucepan bring to boil 100ml. of water with 50g. of sugar, stir until 'sugar will not be' completely dissolved.
Cool the syrup and when it will be 'cold add 200gr. of mango pulp and put it in an ice cream maker or freezer, stirring frequently for 'remains a cream and not a single block. Keep the pulp from the rest 'cause you'll need' to prepare the icing. Put the tapioca in coconut milk to soak for 2 hours.
Put to bake in water bath for 40 minutes, then add the vanilla pod, 10g. sugar, and eventually you will have softened gelatin in cold water. Whisk the egg whites until very firm with 10gr. of sugar, you must obtain a compound almost solid, like meringue, then embed them into the mixture of tapioca.
Join the cream and semi-mounted Malibu '. Prepare the glaze by mixing orange juice with lemon juice, 100g. of mango pulp, 80g. sugar and pectin. Place in a saucepan and bring to a boil and cook for 2 minutes. Add the gelatine, previously soaked in cold water and let cool. In a small saucepan in a double boiler, melt the chocolate and roll it out on sheets of baking paper to a thickness of 2mm.
Do it harden and cut into rectangles 4X7cm. Take a rectangular mold (4x7) and put inside a piece of chocolate, lie above a layer of mousse, tapioca, then another piece of chocolate mousse and again. Finish by covering with a thin layer of frosting and let cool for 15 minutes. Perform these steps until the complete exhaustion of all the ingredients, forming many puff pastry.
To serve, place the center of each plate a layer of mousse tapioca, a puff pastry and decorate with mango puree and a scoop of sorbet.
Proceedings. Wash the mango, dry and peel. Cut into pieces by removing the core. Blend the pulp and pass through a sieve or food mill. In a saucepan bring to boil 100ml. of water with 50g. of sugar, stir until 'sugar will not be' completely dissolved.
Cool the syrup and when it will be 'cold add 200gr. of mango pulp and put it in an ice cream maker or freezer, stirring frequently for 'remains a cream and not a single block. Keep the pulp from the rest 'cause you'll need' to prepare the icing. Put the tapioca in coconut milk to soak for 2 hours.
Put to bake in water bath for 40 minutes, then add the vanilla pod, 10g. sugar, and eventually you will have softened gelatin in cold water. Whisk the egg whites until very firm with 10gr. of sugar, you must obtain a compound almost solid, like meringue, then embed them into the mixture of tapioca.
Join the cream and semi-mounted Malibu '. Prepare the glaze by mixing orange juice with lemon juice, 100g. of mango pulp, 80g. sugar and pectin. Place in a saucepan and bring to a boil and cook for 2 minutes. Add the gelatine, previously soaked in cold water and let cool. In a small saucepan in a double boiler, melt the chocolate and roll it out on sheets of baking paper to a thickness of 2mm.
Do it harden and cut into rectangles 4X7cm. Take a rectangular mold (4x7) and put inside a piece of chocolate, lie above a layer of mousse, tapioca, then another piece of chocolate mousse and again. Finish by covering with a thin layer of frosting and let cool for 15 minutes. Perform these steps until the complete exhaustion of all the ingredients, forming many puff pastry.
To serve, place the center of each plate a layer of mousse tapioca, a puff pastry and decorate with mango puree and a scoop of sorbet.
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