Passion & mango kiss

Name: Passion & mango kiss
Ingredients: 230 g White chocolate callets; 400 g Mascarpone cream; Silicone mold lips; 270 g Passion fruit purée; 8 g Leaf gelatin, soaked; 400 ml Mango purée; 35 g Lemongrass syrup; 100 ml Water; 1 units.items drop of red food coloring; 5.8 g Kappa gelling powder; fresh mango; Passion fruit liqueur; Plunger flower cutter; Mascarpone cream; Petals; Passion-mango crumble

Passion fruit and mango captured in a single kiss. Recipe for approximately 10 lips.

Ingredients

230gWhite chocolate callets

400gMascarpone cream

Silicone mold lips

270gPassion fruit purée

8gLeaf gelatin, soaked

400mlMango purée

35gLemongrass syrup

100mlWater

1units.itemsdrop of red food coloring

5.8gKappa gelling powder

fresh mango

Passion fruit liqueur

Plunger flower cutter

Mascarpone cream

Petals

Passion-mango crumble

Preparation

Heat the cream with the fruit puree.
Dissolve the gelatin in it.
Pour this over the chocolate and mix until melted.
Pour into the molds and let cool. Place in the freezer.

Mix all ingredients well together using a whisk.
While stirring, heat to a temperature of 80°C.
Let cool slightly and then dip the frozen 'kus' in the jelly.
Let thaw before serving.

Peel the mango and cut into slices.
Cut out flower shapes.
Bring the liqueur to a boil and pour it over the mango "flowers".
Let cool in the liquid.

Spoon some crumble onto the plate.
Place the 'kus' on top.
Whip the mascarpone until soft peaks form and garnish together with the mango "flowers" and flower petals.