- 4
Ingredients
- For the iced mango purée:
- 1 1/4 cup mango purée
- 1 1/4 oz glucose
- 1 sheet gelatin (previously rehydrated in cold water)
- For the vanilla ice cream:
- 1 3/4 cup milk
- 1/4 cup single cream (35% fat)
- 3/4 oz skimmed powdered milk
- 1/2 oz dextrose
- 1 tsp ice-cream stabilizers
- 2 oz sugar
- 3 vanilla pods
- For the yogurt sauce:
- 7/8 cup Greek yogurt
- 1/2 oz sugar
- For the vinegar reduction:
- 1/2 cup cabernet sauvignon vinegar
- 3/4 oz glucose
- For the basic syrup:
- 1/8 cup sugar
- 1 1/2 tbsp water
- For the basil juice:
- 7 oz fresh basil
- 1 cup water
- For the basil gelatin:
- 1 cup basil juice (see previous step)
- 1 1/2 tbsp basic syrup (see previous step)
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the dark caramel:
- 4 1/4 oz fondant
- 3 1/2 tbsp glucose
- For the herb salad:
- 8 sprigs fresh chervil
- 8 leaves fresh coriander
- 8 leaves fresh mint
- 8 leaves fresh basil
- 8 sprigs fresh fennel
- 8 sprigs fresh tarragon
- 4 rose petals
- To finish:
- 1 metal tray filled with ice
Preparation
Step 1
For the iced mango purée:
1. Heat a small part of the mango purée and the glucose to 120ºF and dissolve the sheet of gelatin in it. Add the rest of the mango purée.
2. Spread a mango purée square (4" x 4" and 1/10" thick) on a piece of clingfilm on a transparent sheet.
3. Freeze at -70ºF.
For the vanilla ice cream:
1. Open the vanilla pods lengthwise and use the tip of a knife to scrape out the seeds.
2. Put the milk, pods without the seeds and the cream in a pan.
3. Boil and leave to infuse for 5 min.
4. Then add the powdered milk, sugar, stabilizer, dextrose and glucose.
5. Stirring continuously, heat to 185ºF. Remove from the heat.
6. Sieve the mixture and leave to stand in the fridge for 8 hours.
7. Add the vanilla seeds that you have kept on one side and process in the ice cream maker.
For the yogurt sauce:
1. Mix both ingredients together until they dissolve.
For the vinegar reduction:
1. Boil the glucose and vinegar together until the mixture has the consistency of liquid caramel.
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the basil juice:
1. Separate and select the basil leaves. Blanche them in boiling water for 10 seconds and plunge them in iced water.
2. Blend the basil leaves with the water in the food processor.
3. Sieve and keep the liquid on one side.
For the basil gelatin:
1. Heat the basic syrup to 120ºF and dissolve the gelatin in it.
2. Add the remaining basil juice and leave to set in the fridge.
For the dark caramel:
1. Put the sugar and glucose in a pan and heat until the mixture is dark golden
brown. Leave to cool.
2. Place between 2 Silpat liners in the oven at 345ºF for 5 minutes.
3. Break into small uneven pieces
Final Steps & Preparation:
1. Separate the iced mango purée from the transparent sheet (on top of the upturned ice tray).
2. Spread the vanilla ice cream on top of the purée, leave at room temperature for a few seconds and roll up to look like a cannelloni.
3. Just before serving, drizzle the yogurt on the base of the dish. Arrange a few uneven pieces of dark caramel on top of the mango cannelloni.
4. Dish up the mango cannelloni and finish by placing the herb salad, basil gelatin and vinegar reduction on the dish.