Preparation

• Hydrate the gelatine in very cold water.
• Heat 200g of puree to 50°.
• Melt the gelatine in the hot purée.
• Mix the purée together, stir well, colour and fill the siphon.
• Put in a professional load and shake.
• Keep in the fridge until the gelatine has set.
• Slice mango and plate.
• Add candied citrus peel and mint shoots.
• Add the chocolate biscuit.
• Add the blood peach espuma.