MANGO SPONGE
250ml water
27g Sosa Albumina
35g sugar
35g plain flour
ESSENTIAL CLOTTED CUSTARD
750g double cream
250ml whole milk
170g Essential Cuisine Crème Anglaise Mix
PASSION FRUIT EMULSION
80g passion fruit puree
20g sugar syrup
225ml vegetable oil
MANGO CAVIAR
250g mango purée
12g Sosa Vegetal Setting Powder
1. With a hand blender process all of the ingredients for the mango sponge until a batter is formed
2. Transfer to a cream whipper and charge with gas
3. With a skewer make a couple of holes in the bottom of a plastic cup
4. Dispense 30g of mixture into a plastic cup and cook for 30 seconds in 600w microwave
5. For the clotted custard mix 50ml milk with the Essential Cuisine Crème Anglaise Mix
6. Bring the rest of the milk and the cream to the boil
7. Pour half the milk onto the base mix and whisk until dissolved. Pour back onto the milk and return to the heat
8. Stirring constantly bring back to a simmer for 2-3 minutes or until the mixture coats the back of a spoon
9. Remove from the pan to avoid burning the mixture. Chill until ready to use and it will thicken like clotted cream
10. For the passion fruit emulsion, with a hand blender, blend together the passion fruit juice, sugar syrup and Sosa Natur Emul until fully combined
11. Continue blending and slowly add the oil until emulsified
12. For the mango caviar, combine ingredients and bring to the boil
13. Using a syringe or squeezy bottle, drop the mixture into oil to form the caviar
14. Strain and wash mango caviar under cold water before serving