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Preparation Time : 10
Cook Time : 30
Total Time : 40
Mango pulp 2 cups
Lemon juice 1 1/2 tbsp
sugar 1/4 cups
Agar-agar 4 tsp
Water 1/4 cups
Whipping cream 3/4 cups
Fresh raspberries 2 cups
Oil 1/2 cups
Mousse-: whip the whipping cream on low speed until it form stiff peaks. make sure the cream is cold and set it aside.
Add mango pulp,1/2 teaspoon lemon juice and 1/4 cup sugar in a pan and make it boil in low flame until the sugar dissolves.
Dissolve agar-agar 2 1/2 teaspoon in 1/4 cup of water and add this to the mango mix and boil again foe one minute. Turn off the heat whisk for few minutes, make sure that there are no lumps.
Let the mixture come to room temperature, fold the cream gently to it. Don't whip so that you can see both colours in glass and kept it in fridge for 2 hours.
Raspberry pearls. -: put 1/2 cup oil in bowl and keep in freezer till it chill( take 1/2 an hour). Add raspberries in a pan with 1 tablespoon lemon juice,1 tablespoon sugar and 1/2 cup of water and kept in low flame till the berries are soft. Don't over cook that cause a sour taste of berries.
Strain this mixture through sieve to get raspberry sauce
Add rest of agar-agar and sugar to 1/2 cup of water and bring to boil foe few minutes. Keep stirring and add this to raspberry sauce.
Fill this in pipette or straw and drop one drop at a time in to the chilled oil. Little caviar orbs will form on contact with the oil and fall to the bottom.
Strain this caviar gently and rinse well with water. Store caviar in water until ready to use, then lay on a paper towel lined plate and pat dry and add on to the top of mango mousse just before serving.
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