Mango-Creme-Recipe
The flavour of the Douglas-fir is wonderful, bringing the dewy, springlike scent and taste of the forest into your kitchen
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Centrifuge
- Ice cream maker
- Immersion blender
- Piping bag
- Cookie cutter
- Stencil
- Silicone baking mat
- Rolling pin
- Squeeze bottle
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Saucepan
- Pan
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Parchment paper
- Grater
- Plate
- Spoon
- Measuring cup
Ingredients
- 42ml of milk
- 17g of glucose
- 1/2 gelatine leaf, soaked in cold water for 5 minutes
- 250g of white chocolate, roughly broken apart
- 107g of mango purée
- 300ml of UHT whipping cream
- 3g of Douglas fir pine, chopped
- lime juice
- 100g of butter
- 75g of caster sugar
- 60g of plain flour
- 100g of white chocolate, chopped
- 1/2 lime, zested
- 20g of caster sugar
- 250ml of water
- 35g of Douglas fir pine
- 500g of natural yoghurt
- 10g of honey
- 80g of Sosa ProSorbet
- 125g of isomalt sugar
- 62g of liquid glucose
- 45g of white chocolate, melted
- 1 mango
- 500ml of mango purée
- 20g of pine nuts
- 1 tsp lime zest
- 1 tsp white chocolate, grated
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