INGREDIENTS
350gr Frozen mango purée
50 ml Campari (as needed)
100 ml Water
30 gr Vegetable gelatin
400 ml Water
100 gr Simple syrup (TPT)
ELABORATION
Put the mango puré in semi sphere silicon moulds and freeze it up.
Heat the water, gold powder, syrup and vegetable setting gel until boilling.
Remove from the heat and let to cool at 80ºC.
Remove the mango and banana spheres and deep it in the heated mixture.
Let defrost until the center will be liquid.
