The Moonlit Mango Symphony

Allergens

Nuts (Almond)

Ingredients

• 2 cups fresh mango puree
• 1 cup heavy cream
• 3 tbsp sugar
• 1 tsp saffron strands
• 2 cups whole milk
• 1/4 cup almond biscuit crumbs
• 2 tsp gelatin powder
• 1/4 cup cold water

Instructions

1. In a saucepan, heat the milk with saffron strands until warm. Remove from heat and let it infuse for 10 minutes.
2. In another bowl, dissolve gelatin in cold water and set aside.
3. In a large mixing bowl, whisk together mango puree, sugar, and heavy cream. Strain the saffron infused milk into this mixture and mix well.
4. Heat the gelatin mixture in a microwave for 10 seconds and stir it into the mango saffron mixture until completely dissolved.
5. Divide half of this mixture among six serving glasses, then chill them in the refrigerator for 30 minutes to set the base layer.
6. Sprinkle almond biscuit crumbs over the chilled base layer and top it with the remaining mango saffron mixture. Chill again for another 30 minutes until firm.
7. Serve cold, garnished with a touch of saffron strands and a sprig of fresh mint.

Chef’s Insight

Allow the saffron to infuse the milk slowly; this enhances its aromatic flavors.

Notes

You can make your own almond biscuit crumbs by blending store-bought almond biscuits in a food processor.