A refreshing finale to this unusual gastronomic experience! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. It is easily available at most grocery stores.
Serves : 4.
Ingredients
* 3 tablespoon sugar
* ½ teaspoon gelatine
* 1 cup mango purée
* ½ teaspoon finely chopped candied ginger
* ½ cup fresh cream
* 2 eggs
Main Procedure
1. Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.
2. Mix the egg yolks, sugar and gelatine with 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
3. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
4. Cool slightly and fold in the mango purée and the candied ginger.
5. Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.
6. Whip the cream and fold into the mango mixture.
7. Gently add the whisked egg whites and fold it in carefully.
8. Pipe it into a tart or a chocolate shell using a large 5 star nozzle.
9. Serve chilled.
Serves : 4.
Ingredients
* 3 tablespoon sugar
* ½ teaspoon gelatine
* 1 cup mango purée
* ½ teaspoon finely chopped candied ginger
* ½ cup fresh cream
* 2 eggs
Main Procedure
1. Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.
2. Mix the egg yolks, sugar and gelatine with 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
3. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
4. Cool slightly and fold in the mango purée and the candied ginger.
5. Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.
6. Whip the cream and fold into the mango mixture.
7. Gently add the whisked egg whites and fold it in carefully.
8. Pipe it into a tart or a chocolate shell using a large 5 star nozzle.
9. Serve chilled.
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