CUSTARD APPLE MOUSSE WITH MANGO IN TEXTURES

IES Mediterráneo

PREPARATION

For the almond cake

Step 1. Blanch the yolks with half the sugar and to one side, we whip the whites with the other half of the sugar.
Step 2. Mix gently and with enveloping movements the 2 shakes.
Step 3. Mix the almond with the previously sifted flour and mix it with the eggs, gently from bottom to top with enveloping movements.
Step 4. Put the resulting shake in a pastry bag with a pipping bag and pour it into a bowl.
Step 5. Cook at 180º for about 10 minutes. Check on it and remove from the oven.

For the mixed syrup

Step 1. Put all the ingredients except the anise in a saucepan and boil 6 minutes, after this time add the anise and boil over medium heat for 3 more minutes, until the alcohol evaporates.

For the custard apple mousse

Step 1. Hydrate and dissolve the gelatine sheets in a little water.
Step 2. Remove the seeds from the custard apples and make a fine puree with the help of a blender or Thermomix. Add the lemon juice and put aside
Step 3. Semi-whip the cream with the icing sugar.
Step 4. Gently mix the custard apple with the dissolved gelatine and then with the sweetened cream.
Step 5. Put the mousse in a mold with an almond cake base and leave to set for at least 8 hours.

For the mango jelly

Step 1. Mix the mango puree with the water and sugar, mix, and heat a little. Add the previously hydrated gelatine and mix well.
Step 2. Put on a flat tray and let cool. Once cold, remove from the mold and cut into small cubes.

For the mango coulis

Step 1. Make a syrup with the water, sugar, and lemon juice until it reaches the point of loose strand. (105º),
Step 2. Add the mango puree and bring to a slight boil (1 minute). If you have put the whole mango, it is crushed all together and strain the syrup through a sieve
Step 3. Cool and use.

PLATING

• Put a mango coulis base on a dessert plate.

• On top, put the custard apple mousse with the almond sponge base.

• Around the plate we put mango gelatine cubes.

• Decorate with some mint leaves.

PAIRING

Locality. Jete, Granada
Wine Type Sparkling wine
Grapes Moscatel