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.


  • 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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