Mango everything, yogurt capsules and malt crumbleDecember 12th, 2011 | Posted by in Daily life...
The legacy of style left a few weeks ago by our guest chef Robert Jakobsson inspired me to create a dessert for a one-off event following the same philosophy…
This time around, I used a Mango parfait made with a Thermomix. It gives a very smooth melting texture to the parfait while eating it. Underneath the parfait is a kaffir lime mango semi-pris made by infusing the kaffir lime leaves in the mango puree and set with a bit of pectin.
The white capsules are made of pure Greek-style yogurt, frozen in half sphere and dipped in a special jelly. The yogurt brought a nice balancing touch to the dish. The black currant coulis is made of pure cassis blended with pectin and glucose. Also, to add a bit of texture, I added dark malt crumble – just a regular crumble mixed with liquid dark malt.
Finally, and for a fresh touch, I added a few fresh Philippines mango slices and a few leaves of baby sorrel. It all came out very fresh and clean with a nice contrast of colors and textures.
Overall, I must say that I am not a fan of “dirt” (i.e.: The malt crumble) – but for that type of concept, I think it fits the purpose – it’s a fun dish! :)
I took the photo just before the dishes went out with my phone, so the quality is kind of “from-the-action”!