INGREDIENTS
25ge Vegetable gelatin powder,
250gr Mango frozen purée, Passion fruit frozen purée, Stock syrup (TPT), Sunflower oil (as needed)
ELABORATION
Mix mango and passion fruit pures with the stock syrup and vegetable gelatin powder.
Heat this mixture until boiling point.
Then put the sunflower oil in a container and cool it down in the freezer until 4ºC.
Put the previous mixture in the Caviar Box and drop the liquid in the sunflower oil.
After 1 minutes strain and rinse.
