Pipeable mango and Ghoa Cress crémeux, Gastronomixs
Source: Gastronomixs
The Ghoa Cress has delicate notes of coriander and chilli pepper which goes very well with mango.
Ingredients
- 200 g mango coulis
- 600 g whipping cream
- 100 g egg yolk
- 10 g lota (gelling agent)
- 10 g gelatin leaves
- 1 tray Ghoa Cress
Preparation method
- Soak the gelatin in cold water.
- Cut the Ghoa Cress as close to the root as possible.
- Blend the Ghoa Cress, mango coulis, whipping cream, and egg yolk in a thermo blender for ten minutes to 70°C.
- Add the gelatin leaves and Iota and blend to a smooth mixture.
- Pass the mixture through a micro-perforated sieve.
- Place in the refrigerator to set.
- Blend the crémeux in a blender and transfer to a piping bag with a nozzle.
- Store in the refrigerator until use.
Serving suggestions
- Served in a dessert with components of orange, white chocolate, and peach.
- Served in a dessert with components of pineapple, lychee, milk chocolate, and coconut.
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