Mango & Vanilla Petal Dessert

First, mix the sugar, inulin, and pectin. Then heat the cubed mango and mango purée to 85°F (30°C) and sift in the dry ingredients. Heat the mixture to 115°F (45°C) and add the lemon juice. Heat again to 185°F (85°C) and stir continuously for 5 minutes. Pour the preparation into the inserts.

Whip the cream (1) until it is light and airy. Beat the egg whites with the egg white powder and cream of tartar for approx. 4 minutes at medium speed. Then add the sugar and beat for another 6 minutes until you have a light meringue. Make sure the mixture’s temperature is 85°F (30°C) throughout. Heat the cream (2), gelatin and vanilla to 120°F (50°C) in a saucepan, then cover it with a lid and leave to infuse for 15 minutes. Strain. Once the meringue is ready, combine the whipped cream with the cream (2) mixture and add the meringue. Use immediately.

Mix the almond flour, brown sugar (1), egg whites (1), egg yolks, salt and vanilla in a stand mixer. Add the hot melted butter. Use the whisk attachment to whip the egg whites (2) with the brown sugar (2) and sugar. Then add the whipped egg whites and sugar to the first mixture. Finish by gently folding in the sifted flour and baking powder. Spread the mixture onto baking mats, allowing 1kg per frame. Bake for 20 minutes in a fan-assisted oven at 320°F (160°C).

Warm the milk, sugar and vanilla seeds. Add the bloomed gelatin. Pour the cold liquid creams into the mixture, blending them all the while until perfectly combined. Strain. Leave to rest in the refrigerator for 12 hours.

Heat all the ingredients to a simmering boil. Use a spray gun with a 1.2mm nozzle to coat the frozen desserts.