From: Hakkasan, Fontainebleau Miami Beach. Yield: 9 servings.
Custard:
3¾ cups cream
2½ cups mango puree
¾ cups sugar
½ tsp. kappa carrageenan
Calamansi Gel:
4¼ cups calamansi puree
1 Tbsp. agar
½ cup water
1 cup sugar
Coconut Sorbet:
4¼ cups coconut puree
1¾ cups sugar
½ cup glucose powder
2 tsp. sorbet stabilizer
3¼ cups water
Garnish:
as needed, freeze dried coconut milk powder
as needed, grapefruit segments
as needed, freeze-dried mango
as needed, micro cilantro
For custard: Heat cream and sugar. Hand mix in the kappa carrageenan when warm. Bring cream mix to a complete boil. Add mango puree and bring back to a boil. Pass through a chinoise and pipe 0nto plates. Lightly torch out air bubbles. Serve with coconut sorbet and calamansi gel. Garnish with grapefruit segments, freeze-dried coconut milk powder, freeze-dried mango and micro cilantro.
For calamansi gel: Combine water and sugar in a pot. Whisk in agar and bring mix to a boil. Once mix boils add the calamansi puree and return to a boil for 30 seconds. Poor mix into a shallow hotel pan and let set in the fridge. Once set, mix until completely smooth in a commercial mixer. Pass through a chinoise and use vacuum sealer to remove the air before storing.
For coconut sorbet: Heat water. Whisk in sugar, glucose powder and sorbet stabilizer. Bring mix to a slight boil. Poor over coconut puree, chill and spin in the ice cream machine.
