For 4 people
For 4 people
Make the passion fruit coulis
Dip 02 gelatin sheets in cold water
Press lemon
Recover the passion fruit pulp
Put the ingredients in a saucepan
Cook over low heat for 8 minutes covered
Mix your coulis with a hand blender
Pass the Chinese coulis to remove the grains
Add the wrung gelatin sheets
Mix
Pour into the mold, then let cool
Freeze
Mangle mousse
Soak the 5 gelatin sheets in cold water
Mix the mango
Take a little mango puree and heat it
Once the mash is hot, add the wrung gelatin sheets
Mix with the rest of the puree
Reserve cool
Heat the water and 70 grams of sugar
Mount the egg whites in snow
Pour the water at 120°C in net over the egg whites, then continue to whisk
Add to the mango puree in 3 times with a spatula
Reserve cool
Mount the whipped cream
Add this whipped cream to the previous mixture in 3 times
Pour into the mold
Place the frozen coulis in the center
Leave in the freezer overnight
Prepare the crumble.
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