By the sea... | Luigi Tramontano | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 0 ml fresh cream
• 15 g gelatin
• 105 g Bronte pistachio flour
• 60 g sugar
• 3 eggs
• 25 g flour
• 1/2 liter siphon
• 1 siphon refill
• 100 g brown sugar
• 100 g butter (82%)
• 100 g hazelnuts
• 100 g flour
• 250 ml water
• 75 g sugar
• 100 g curaçao
• 8 g edible gelatin
• 50 ml water
• 200 g caster sugar
• 125 g egg whites
• 50 g caster sugar
• 250 g fresh mango, puréed
• 100 g Italian meringue
• 10 g gelatin
• 250 g 35% cream