MANGO CRISP WITH MARIGOLD FLOWER

INGREDIENTS (SERVES 10)

Mango crisp mixture:
200 gr. Garnier mango pulp
27 gr. Icing sugar
33 gr. Isomalt
7 gr. Glucose
Mango crisp leaves:
150 gr. Mango crisp mixture
Sichouan pepper
Others:
10 fresh marigold flowers

PREPARATION

Mango crisp mixture
Blend the mango, Isomalt, glucose and icing sugar in the Thermomix for 5 minutes at 80ºC. Strain and place in an airtight container and refrigerate.

Mango crisp leaves
Spread the above mixture on a silpat, and form into a tear shape using a template. Use a small spatula to spread to a thickness of 0.1 cm. Remove the template and sprinkle a thin line of Sichouan pepper over the top of each tear shape. Dehydrate at 55ºC for 48 hours, then keep in an airtight container in a cool, dry place. Using a leaf-shaped silicone mold, shape the mango crisps one by one beneath a heat lamp. As you remove each leaf, slightly pinch the back with your fingers (so that you can subsequently insert the marigold flower). Make 10 leaves, and keep in an airtight container in a cool, dry place.

TO SERVE

Insert the marigold flower in the closed part of the mango crisp leaf. Serve on a black slate.