Impress your dinner party guests with a surprise course – our Mango with Coconut Espuma.
Our ‘fried egg’ pre-dessert is often a talking point amongst diners at L’ortolan, as it adds an element of playfulness and amusement to our guests’ experience. It’s a delicious, simple dish to make and the mango even flows onto the espuma in a ‘yolk’-like fashion.
How to make the Mango with Coconut Espuma
(approximately 20 servings)
Ingredients
- 250g – mango purée
35g – sugar
2-5g – ultra-tex (a starch based powder that thickens liquids and sauces). Alternatively xanthan gum may be used as a substitute (Available from many health food stores). - 10g – vege gel
250ml – water - 250g – coconut purée
25g – sugar
¼ – lime juice
Method
- To make the mango yolk blend the first step of the ingredients together (mango puree, sugar and ultra-tex) and freeze in half sphere moulds.
- Once frozen dip into the water and vege gel.
- To make the coconut espuma blend the third step of the ingredients together (coconut purée, sugar & lime juice) and pipe using a cream whipper.
- Garnish with black pepper and coriander.
As you can imagine, this popular pre-dessert receives countless feedback comments from our guests. Here is what a few of them say;
‘My younger son is still taking about the ‘fried egg’ of coconut and mango, his favourite part of the meal.’
- Guest January 2012
‘The “fried egg lookalike” pre-dessert was really good fun.’
- Guest January 2012
‘The food was of a very high standard and had a few outstanding surprises (e.g. the mango and foam “fried egg”)’
- Guest November 2011
‘What at first glance resembled a fried egg, turned out to be a supreme coconut espuma with a delicious mango purée centre.’
- Food and Drink Guide
‘Visual jokes add levity to the occasion, as when a pre-dessert of coconut espuma with mango purée in it is fashioned to look like a fried egg.’
- AA
