Blancmange with mango

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Blancmange

150 g egg whites
1 pinch of salt
50 g sugar
½ lemon, zest
80 g mango, puréed
1 tbsp sugar

Caramel quinoa

2 tbsp sugar
1 tsp butter
2 tbsp quinoa, popped
Beat the egg whites with the salt until stiff, add the sugar and lemon zest and continue to beat until the mixture glistens. Put the mixture into a piping bag. Place the metal rings on the lined baking tray. Pipe three-quarters of the mixture into the bottom and around the sides of the metal rings. Mix the mango and sugar together, put the mixture in the depressions and fill with the egg whites. Put the tray into the preheated cooking space. Cook (step 3).
For the caramel quinoa, melt the sugar until golden brown, add the butter, remove the pan from the heat, add the quinoa and mix everything together. Spread onto baking paper to cool down. Garnish the blancmange with the caramel quinoa.
(Pre-)heat cooking space to 160°C with Hot air + steaming
Put the food in
Hot air + steaming 100°C for 8 Mins

Tips

This recipe is good for using up egg whites!

  • Baking tray
  • 4 metal rings, Ø 7 cm, sides greased and sugared
Quantity Ingredient
1 pinch of salt
3 tbsp sugar
1 tsp butter
½ lemon
2 tbsp quinoa
50 g sugar
150 g egg whites
80 g mango

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