Cannelloni, Mango, Passion Fruit, Shiso Green, Jasmine Blossom, Citra Leaves

• Jasmine Blossom
• Citra Leaves®

Shiso Green ice-cream:

• 4 dl cream
• 25 cl whole milk
• 3 tbsp green tea powder
• 3 egg yolks
• 80 g glucose syrup
• 60 g Shiso Green

Cannelloni:

• 250 g of passion fruit
• 125 g egg yolk
• 125 g whole egg
• 200 g of sugar
• 4 leaves of gelatin
• 3 mangoes

For the passion fruit jelly​:

• 8 passion fruits
• 50 g of sugar
• 1 leaf of gelatin

Mango coating:

• 5 dl mango juice
• 6 g agar
• juice of 1 lemon

Mango cristal:

• 1 mango
• 5 dl + 5 dl water
• 1 tbsp lemon juice

Coconut tuile:

• 100 g of water
• 100 g of sugar
• 100 g coconut powder

Spicy oil:

• 100 g grape seed oil
• 1 tbsp five spice
• 2 tbsp honey
• star anise
• cinnamon
• cardamom
• anise
• vanilla
• nutmeg
• 1 lime zest

For the ice cream, mix the milk and cream in a saucepan, gently warm until slightly boiling. Remove from the heat, add the tea, beat well and add the glucose syrup.

Meanwhile, beat the yolks with the sugar, pour the warm mixture on top and cook like an anglaise.

Allow to cool, add the Shiso Green and mix. Cover with film and let it cool for 8 hours. Pour into paco or frix cups and freeze.

For the cannelloni, beat the yolks with the sugar, add the pitted passion fruit juice and cook au bain-marie to 82°C. Add the soaked gelatin, let it set slightly and add the diced mango.

Pour into cylinders and keep in the refrigerator. Heat the passion fruit flesh with the sugar, thicken with 1 leaf of gelatin and reserve.

For the mango mix, mix the mango juice with the lemon juice and agar, bring to boil and pour thinly on a plate. Allow to solidify and cut into rectangles into the size of the cylinders.

Remove the passion fruit composition from the cylinders, roll into cloaks and reserve in the refrigerator. For the mango crystal, cut the mango into thin slices and cut out rings.

Boil 5 dl water with the sugar, cool with the other 5 dl water and add the lemon juice. Dip the mango slices in it, boil for 3 to 4 minutes, drain, place on a silicone mat and dry in the drying tower.

For the tuile prepare a syrup with the sugar and water, pour it on the coconut to the consistency of a dough. Roll out between two sheets of waxed paper, bake in the oven at 180°C for 10 minutes and allow to dry for 5 hours at 70°C.

Vacuum all the ingredients for the oil, let it steep in the oven at 60°C for 2 hours, pass through a sieve and store in a spray bottle. Decorate the cannelloni with the different garnishes and finish with the cress.

***

Château de Bourglinster

Rue du Château 8, Bourglinster – Luxemburg
T  00352 787 878 1
www.bourglinster.lu

Recipe: René Mathieu
Source: Pâtisserie & Desserts - 45