Spaghetti mango mousse with almond milk
Time of realization: 50 minutes.
Cooking time: 2 minutes.
Mango mousse spaghetti with almond milk for 6 people
Ingredients of mango mousse with spaghetti and almond milk:
Mango mousse : Spaghetti:
2 egg whites 30 cl almond milk
1 dl lightened liquid cream 3 g agar agar
2 mangoes
2 cl of lychee liqueur
90gr of sugar
3 sheets of gelatin
40 g toasted flaked almonds
mint leaves
1 carom
Preparation of mango mousse with spaghetti with almond milk:
Immerse the gelatin in cold water.
Beat the egg whites with an electric mixer.
Make a syrup with the big ball and pour the liquor. To incorporate it immediately on the whites (to obtain a meringue).
Stir constantly vigorously until complete cooling.
Boil the cream and add the well drained gelatin.
Peel the mangoes and extract the flesh and mix with the cutter.
Gently stir in cream and whites in snow.
Pour this device into the glasses and reserve in a cool place.
Preparation of spaghetti:
Bring the water to a boil and add the fish stock.
Add the agar agar and let stand for 3 to 4 minutes.
Using a syringe fill the tubes (hose).
Cool in cold water, with both ends in the air.
Take the syringe and inject air into one end.
Place the spaghetti in a spoon or directly on the mousse.
dressage :
Arrange the spaghetti on the mango mousse, a mint leaf and a slice of carom. Place some flaked almonds around the plate.
