600 g of mango chunks
juice from 2 Sicilian limes
1 cup of sugar
2 tablespoons of butter
2 cups of milk
6 eggs
1/2 cup envelope of unsalted gelatin
1/2 cup of confectioner's sugar
1 cup of heavy cream
2 tablespoons of rum
Coulis de Manga:
1 ripe mango, diced
2 tablespoons of sugar
juice from 1/2 Sicilian lime
600 g of mango chunks
juice from 2 Sicilian limes
1 cup of sugar
2 tablespoons of butter
2 cups of milk
6 eggs
1/2 cup envelope of unsalted gelatin
1/2 cup of confectioner's sugar
1 cup of heavy cream
2 tablespoons of rum
Coulis de Manga:
1 ripe mango, diced
2 tablespoons of sugar
juice from 1/2 Sicilian lime
Mix the mango, lime juice, half of the sugar, and butter in a saucepan
Simmer over low heat for 20 minutes
Blend the mixture in a blender until it forms a puree
In a stand mixer, beat the eggs with the remaining sugar until it forms a cream
Heat the milk and cream mixture in a double boiler until it thickens
Stir constantly with a wooden spoon
Don't let it boil or scorch
Dissolve the gelatin according to the manufacturer's instructions
Add it to the egg cream, along with the puree, and mix well
Beat the heavy cream with confectioner's sugar and add it to the mango mixture
Pour the mixture into a greased mold, cover with plastic wrap, and refrigerate for 6 hours
Coulis de Manga:
All ingredients in a saucepan
Simmer over low heat until the mango is soft and forms a syrup
Assembly:
Deseed the bavarois, placing it inside hot water for a few seconds.
