Mango bavarois with mango sorbet

Ingredients

Speciality Ingredients

  • 150ml of mango purée
  • 500g of mango purée
  • 500g of mango purée, reserve extra for plating
  • 50g of glucose syrup
  • 500g of mango purée

Dairy

  • 125ml of milk
  • 250ml of cream, semi-whipped
  • 3 eggs
  • 50g of butter, melted

Store Cupboard

  • 4 egg yolks
  • 150g of sugar
  • 3 gelatine leaves, soaked in cold water
  • 100g of sugar
  • 8 gelatine leaves, soaked
  • 200g of sugar
  • 125g of caster sugar
  • 125g of plain flour

Beverages

  • 150g of water
  • 100g of water