Mango mousse pineapple

Instructions

1. 1

   In a bowl, place the mango pieces then add the juice of one green lemon, one orange, and one pomelo, as well as 2 tablespoons of sugar and mix.

2. 2

   In a tea ball, enclose about ten coriander seeds and two split cardamom pods.

3. 3

   Place the tea ball in the center of the preparation in the bowl.

4. 4

   Refrigerate for 3 hours, stirring approximately every hour.

5. 5

   In a saucepan, put the pineapple cut into small pieces and add half a teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, the juice of one green lemon, and a tablespoon of sugar.

6. 6

   Cook on low heat for about 30 minutes, stirring occasionally.

7. 7

   The preparation is ready when all the liquid has evaporated and the pineapple is tender/melted.

8. 8

   Once the pineapple pieces are prepared, divide them into 4 ramekins.

9. 9

   Put 40cl of milk in a saucepan with half a teaspoon of agar-agar, a split vanilla pod lengthwise, and sugar to taste.

10. 10

    Let the preparation simmer on low heat for about a minute.

11. 11

    Divide this preparation into each of the ramekins over the pineapple pieces.

12. 12

    Let it cool down then refrigerate for at least 1 hour. Blend the mango preparation in a blender carefully keeping some of the juice aside.

13. 13

    Put the juice in a saucepan with half a teaspoon of agar-agar, and simmer for one minute.

14. 14

    While this is happening, blend the mangoes and add more sugar if necessary.

15. 15

    Once the juice has simmered, add it to the blender with the mango and mix on high power for at least one minute.

16. 16

    Strain the preparation through a fine mesh strainer (or a very fine sieve) then pour it into the siphon.

17. 17

    Close the siphon, put in the gas cartridge, and vigorously shake the siphon upside down.

18. 18

    Refrigerate the siphon for at least 3 hours. When serving, vigorously shake the siphon then completely cover the tops of the ramekins with this mousse.