Yoghurt and mango mosaic
A Restaurant Marcus recipe - Gilles Joye
Yoghurt mosaic
Ingredients
- 2.5 g agar powder
- 2.5 g gelatine
- 300 g Pur Natur Greek style yoghurt
- 100 cl Pur Natur milk
Instructions
Bring all ingredients to a boil.
Mango mosaic
Ingredients
- 2.5 g agar powder
- 2.5 g gelatine
- 400g Boiron mango puree
Instructions
Bring to a boil, pour both colours onto a baking sheet, cool and slice.
Mango jelly
Ingredients
- 15g agar powder
- 1 l Boiron mango puree
Instructions
Mix ingredients, bring to a boil and beat with mixer.
Strained yoghurt jelly
Ingredients
- 1l Pur Natur natural yoghurt
Instructions
Hang up the yoghurt in a piece of cheesecloth and allow to drain.
Bergamot sorbet
Ingredients
- 1l bergamot juice
- 850 cl water
- 750g sugar
Instructions
Mix, freeze and churn.
Sugar Spiral
Ingredients
- Isomalt
- Yellow food colouring
Instructions
Melt isomalt and yellow food colouring in a small pot, allow to reach the desired temperature and swirl into a spiral using a dowel.
Crumble
Ingredients
- 250g Pur Natur churned butter
- 350 g cane sugar
- 230g flour
- 260 g almond meal
- 2 g baking powder
Instructions
Mix and bake at 170°C, then use mixer to crumble. Mix and bake at 170°C, then use mixer to crumble.
Serving
Lay out mosaic on a plate, add dots of yoghurt jelly and mango jelly and balance a sugar spiral on top. Arrange crumble to one side and top with the bergamot sorbet.
Finish with small mint leaves.
Enjoy!
