Marchesa with mango jelly

Modern Indonesia

INGREDIENTS

• 550 g of mango puree 120 g of fresh mango • 20 g of gelatine

- 450. ml of whipped cream
- 150 g of icing sugar

For the Grand Marnier syrup• 100 ml sugar syrup• 10 ml Grand Marnier

PREPARATION

Place the mango puree in a saucepan and

cook it over medium heat, stirring

continuously until you are

dissolved.

Add the whipped cream and icing sugar

in a bowl. Mix until you get a

homogeneous compound.

Add the gelatine to the melted mango puree and stir until completely incorporated. Cool the mango puree with the gelatine,

then add the whipped cream and sugar

icing mixed.

Pour the mixture into a 22cm cake tin

diameter.

Pour the simple syrup over the Grand Marnier.

Add fresh mango on top.

Place in the refrigerator until cold.

Add a chocolate flower and serve.

Credits: Vittorio Castellani aka Chef Kumale, Il MONDO AT TABLE, from ethnic cuisine to cuisines around the world, Facebook® group

[The recipes of @ilmondoatavola]