Recipe for 60 verrines
- 400 g Milk
- 11 g Gelatine
- 250 g Cream
- 100 g Sicoly® unsweetened coconut purée (milk)
- 500 g
- 100 g Sour cream
Heat milk and add gelatin. Add cream, SICOLY® purées and sour cream. Mix well.
Sieve and fill in halfway the ‘‘verrine’’ shot glasses.
- 727 g
- 58 g Brown sugar
- 15 g Pectin
- 1 Lime zest
- Q.S. Ginger paste
- Q.S. Coriander pepper
Mix pectin with brown sugar. Heat SICOLY® mango purée and add the previous mixture. Cook to obtain a jam texture.
Once cold, season with lemon zest, ginger and coriander.
Passion and lemongrass
- 500 g Water
- 350 g Caster sugar
- 100 g Sicoly® sweetened passion fruit purée
- 1 Lemongrass stick
Bring water and sugar to a boil and add lemongrass stick. cover with cling film and leave to infuse for 30 minutes. Add SICOLY® passion fruit purée and sieve.
Weight the sauce, add 1,6% of gelespessa (for 100 g of sauce, add 1,6 g of gelespessa) and mix.
Cut a mango into brunoise and mix with a small quantity of spicy mango sauce.
Place this mixture on top of the mango pudding inside the glass.
Decorate with the passion and lemongrass foam and dried passion fruit pieces.