Recipe Inspiration

Ingredients...

MANGO SPONGE

250ml water

27g Sosa Albumina

35g Sosa Mango Powder

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

5g Sosa Natur Emul

225ml vegetable oil

MANGO CAVIAR  

250g mango purée

12g Sosa Vegetal Setting Powder

Method...

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