Mango Sugar Glass
A crunchy, mango-flavoured sugar glass, simple to make and non-sticky, easily adapted to other fruit purƩes.
ā±ļø Prep: 15 minš³ Cook: 35 min
Nutrition
per per 300 g portion455
Calories
2g
Protein
129g
Carbs
1g
Fat
Ingredients
| 150 g | mango purƩe |
| 45 g | icing sugar |
| 25 g | isomalt |
| 5 g | glucose |
Instructions
- Combine the mango purƩe with all other ingredients in a thermo blender.
- Heat to 80Ā°C and blend on medium speed (or use a hand-held blender in a measuring cup set in an 80Ā°C bain-marie).
- Push the mixture through a fine strainer and let cool.
- Choose a template (e.g. a leaf shape) and place on a silicone sheet; spread the mixture over it.
- Remove the template and dry in a 125Ā°C oven for 35 minutes.
- Store in an air-tight container with silicone granules.
Serving suggestions: As a component in a pre-dessert with exotic fruits, in a composition with melon, tarragon, lychee or red fruits, or with apricot, pear and yoghurt.
(Makes about 225 g.)