John Myers
Champagne Soup with Mango
The perfect champagne soup with mango recipe with a picture and simple step-by-step instructions.
Sherbet:
- 750 ml Mango puree
Strudel:
- 1 Fresh mango
- 50 g Sugar
- Vanilla sugar
- 1 packet Pastry
- 100 g Butter
- 1 Egg yolk
Champagne soup:
- 3 sheets Gelatin
- 100 ml White wine
- 10 cl Mango liqueur
- 1 liter Champagne
Compote:
- 1 Fresh mango
- Honey cress
- Chili powder
Mango sorbet:
-
Pour 700 ml mango puree into a Pacojet beaker and freeze for 24 hours. Prepare the mango sorbet in the Pacojet. Alternatively, prepare mango sorbet in an ice cream maker.
Mango strudel:
-
Roughly dice a mango. Melt sugar in a pan. Add the mango cubes and let the liquid steep for a moment. Season with vanilla sugar. Brush a strudel plate with melted butter. Put a second one on top. Then the mango cubes. Roll up and brush with butter and egg yolk. Bake in the oven at 180°C until golden brown.
Champagne soup:
-
Slightly heat 4 cl mango liqueur and 100 ml wine. Soak the gelatin sheets. Dissolve completely in the liquid. Refrigerate. Place the champagne bottle in the freezer. As soon as the liquid has set slightly, fold in the champagne very carefully so that the carbon dioxide bubbles are "captured".
Compote:
-
Dice the second mango very finely and marinate with 6 cl mango liqueur and the remaining mango puree. Pluck the honeycress finely and fold in. Season lightly with chili. Pour 2 ladles of soup into a soup bowl. A scoop of sorbet in the middle. A small piece of strudel and a dumpling of mango compote on the edge of the plate.
Serving:
-
Pour 2 ladles of soup into a soup plate. A scoop of sorbet in the middle. A small piece of strudel and a dumpling of mango compote on the edge of the plate.
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