Lime and Mango Smoothie

Elaboración

• Lime Whipped Cream

  Bring the lime juice and zest to a boil, let it steep for 5 minutes, and strain.

  Make a custard and dissolve the gelatin in it. Mix with the mascarpone and add the lime juice.

  Refrigerate for 12 hours.

  Assemble.

  Lime and Mango Compote

  Mix the sucrose and NH pectin.

  Separately, place the diced mango, along with the pulp, glucose, and invert sugar, over heat.

  Heat to 40 °C and stir in the sucrose and pectin mixture. Bring to a boil and boil for 1 minute, stirring constantly.

  Remove from the heat and melt the pre-soaked gelatin.

  Blend briefly with a mixer and pour into the desired mold.

  Assembling the File Hub and Handle

  Whip the lime cream and fill the mold.

  Fold in the frozen mixture.

  Finish filling the mold with more whipped cream.

  Top with the previously baked shortcrust pastry base.

  Breton Sablé

  Mix the butter, sugar, and salt.

  Add the egg yolk, and finally, the flour and baking powder.

  Roll out to 2 mm and die-cut to the desired size.

  Bake at 160 °C for about 12 minutes.

  Cook with a Silpain mat on top so the pieces come out completely flat.

  Let it cool, then set it aside.