THE PURE ITALIAN CREAM
MANGO TAGLIATELLE WITH RASPBERRIES AND CREAM
Ricepe
Ingredients
- 1 mango
- 100 g raspberries
- q.s. Pristine Dairy Spray 33%
- a few curls of chocolate
For the syrup
- 1 dl of water
- 50 g sugar
- 3 slices of ginger
- 1 sprig of mint
- 3 green peppercorns
Preparation of the syrup
Versare in una casseruola l’acqua, lo zucchero, lo zenzero e il pepe verde. Portare dolcemente a ebollizione e cuocere per 1 – 2 minuti e lasciar raffreddare aggiungendo la menta.
Preparation Mango’s Tagliatelle
Pulire il mango e tagliarlo a fettine sottili con l’aiuto di una mandolina. Farle marinare nello sciroppo per 15 minuti for 15 minutes and then drain.
Decorations
Distribuire le “tagliatelle” di mango su un piatto aggiungendo i lamponi. Decorare con riccioli di cioccolato e guarnire con Pristine Dairy Spray 33%.
MANGO MOUSSE
Ricepe
Ingredients
- Biscuit
- 3 eggs
- 60 g sugar
- 60 g flour
Mousse on the handle
- 340 g mango puree
- 50 g sugar
- 250 g whipped cream
- 10 g gelatin sheets
For decoration
- 200 g of milky touch cream Hulalà by Pristine
- chocolate leaves
- some raspberries
- mint leaves
Biscuit preparation:
Beat the egg yolks with 40 g of sugar. Incorporate the flour and finally the egg whites whipped until stiff with the remaining
sugar. Spread the mixture over wax paper and bake in preheated oven at 180 degrees for about 15-20 minutes.
Preparation of mango mousse
Pour into the hemispherical molds, place the biscuit disk on top, and let it cool in the refrigerator for at least 2 hours.
Finishing
Unmold the mango mousses, decorate them with Milky Touch cream Hulalà by Pristine, and chocolate leaves,
mint and raspberry.