Mascarpone and passion fruit jelly, crab meat, mango and avocado - Catering - Elle & Vire Profession
Soak the gelatine leaves in cold water. Heat the milk and dissolve the gelatine. Combine the mascarpone, passion fruit juice, spiced mango purée and fresh
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.elle-et-vire.com.
Ingredients
- 350 g Mascarpone
- 50 g Elle & Vire Whole Milk
- 60 g passion fruit juice
- 40 g spiced mango purée
- 2/3 Gelatine leaves
- 5 g turmeric
- salt and pepper
- sugar
- 2 avocados
- 10 g lemon juice
- 600 g Common crab meat
- 2 passion fruit
- 1 very ripe mango
- olive oil
- 50 g Cordifolia
- Borage flowers
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