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Categories:
eggs sugar gelatin saffron thread mango puree candied ginger heavy whipping cream mint leaf edible flower
Viewed: 54 - Published at: 7 years agoIngredients
- 3 eggs, separated
- 4 tablespoons sugar
- 1/2 teaspoon gelatin
- 1 pinch saffron thread
- 1 cup mango puree (fresh or canned nectar)
- 1/2 teaspoon candied ginger, finely chopped
- 1/2 cup heavy whipping cream
- Garnish
- mint leaf
- fresh edible flower
Method
- Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
- Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
- When the mixture coats the back of a spoon it is ready remove from stove.
- Cool slightly and fold in the mango puree and the candied ginger.
- Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
- Whip the cream and fold into the mango mixture.
- Gently fold in egg whites carefully.
- Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
- Garnish with mint or flowers.Serve chilled.
