Recipe Mascarpone and passion fruit jelly, crab meat, mango and avocado

Name: Mascarpone and passion fruit jelly, crab meat, mango and avocado
Yield: 10 mot.personnes
Ingredients: 350 g Mascarpone; 50 g Elle & Vire Whole Milk; 60 g passion fruit juice; 40 g spiced mango purée; 2/3 Gelatine leaves; 5 g turmeric; salt and pepper; sugar; 350 g mascarpone; 2 avocados; 10 g lemon juice; 600 g Common crab meat; 2 passion fruit; 1 very ripe mango; olive oil; salt and pepper; 50 g Cordifolia; Borage flowers

For
10 persons

enlarge
picture

To prepare this dish

Ingredient list: Jelly
350 g Mascarpone
50 g Elle & Vire Whole Milk
60 g passion fruit juice
40 g spiced mango purée
2/3 Gelatine leaves
5 g turmeric
salt and pepper
sugar
350 g Mascarpone; Crab meat, mango and avocado
2 avocados
10 g lemon juice
600 g Common crab meat
2 passion fruit
1 very ripe mango
olive oil
salt and pepper; Presentation
50 g Cordifolia
Borage flowers

Elle & Vire products used: Mascarpone; Elle & Vire Whole Milk

The recipe,
step by step

1
Jelly

Soak the gelatine leaves in cold water. Heat the milk and dissolve the gelatine. Combine the mascarpone, passion fruit juice, spiced mango purée and fresh ginger. Add the milk/gelatine and mix well. Season and pour into dishes. Refrigerate to set.
2
Crab meat, mango and avocado

Slice the avocado and coat with lemon juice. Cut the mango into a brunoise and combine with the crab meat, season with salt, pepper and olive oil.
3
Presentation

Just before serving, plate, decorate with cordifolia, passion fruit seeds and borage flowers.

Do you need help?

Do not hesitate to contact our chefs

Send an email

A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

Recipes More