Mango mousse with almond crumble

For the mango mousse:
• 2 ripe mangoes
• 3 egg whites
• Powdered sugar
• Juice of 1 lime
• 5 sheets of gelatine

For the yoghurt cream:
• 150 g natural yoghurt
• 20 g honey
• 1 cl Jack Daniels Honey
• Vanilla sugar

For the almond crumble:
• 175 g almonds, peeled
• 250 g flour
• 180 g sugar
• 1 teaspoon Baking powder
• 2 packs of vanilla sugar
• ½ bottle of bitter almond flavour
• 1 pinch of salt
• 25g butter
• 2 eggs

For the fruit salad:
• 1 pineapple
• 100 g raspberries
• 100 g blackberries
• 100 g blueberries
• 2 mini bananas
• some Jack Daniels Honey

Peel the mangos and puree the flesh. Season with icing sugar and lime juice. Beat the egg whites until stiff. Soak the gelatine in cold water. Heat half of the mango puree and dissolve the soaked and squeezed gelatine in it while stirring. Remove from the heat, add the remaining puree and fold in the beaten egg whites. Pour into a bowl and chill for about 4 hours.
For the yoghurt cream, mix all ingredients and season to taste, adding some vanilla sugar if necessary.

For the almond crumble, mix the flour, sugar, baking powder, vanilla sugar, almond flavoring and salt and form into a pile. Make a well in the middle, add the butter and egg and knead everything into a sticky dough. Work in the almonds and form into a ball. Chill for 30 minutes. Then form 25 cm rolls and grill indirectly at 200 °C for 15 minutes. Then cut into slices and grill on the cut edge for a further 10 minutes until everything has turned a golden brown color.

For the fruit salad, clean the fruit and cut it into small pieces. Heat a wok on the grill and briefly add the fruit, caramelize with a little brown sugar, flambé with Jack Daniels Honey and serve immediately with the other components.

FIRE&FOOD Issue 1-2018