Mango&Oysters

Mango soufflé
40 g of butter
45 g of flour
270 g of raw mango juice
30 g of oyster liquid
2 egg yolks
140 g of egg whites
2 g of lyophilised egg white
5 g of salt
5 g of baking yeast
15 g of cornflour

Oyster sorbet
130 g of oysters
495 g of water
150 g of water used to open the oysters
100 g of dextrose
60 g of Maltodextrin
11 g of glycerine
1 g of lemon juice
3 g of stabiliser for sorbet
50 g of dry glucose

Ramandolo Dri water-ice
750 g of Ramandolo wine
50 g of sugar syrup to dissolve the gelatine sheets
4 g of gelatine sheets
3 g of salt

Mango crunch
250 g of mango purée cooked in a vacuum pack
150 g of Maltodextrin
75 g of flour
 

Mango soufflé
Make a roux with the flour and butter and cook it, adding the fresh mango juice, for a couple of minutes. Process this base in a small planetary mixer with the whisk and add the egg yolks and oyster water, mixing until completely cool. Place in the fridge. Whisk the egg whites with the lyophilised egg white into firm peaks with the salt and set with the cornflour. Mix the two compositions carefully and fill the buttered soufflé moulds and bake in the oven.

Oyster sorbet
Mix all the powders with the water and pasteurise the base at 85 °C. Chill and mature in the fridge overnight. The next day, add the raw oyster water, the raw oysters and some cooked ones (about 20%) and the lemon juice and blend until the mixture is smooth and even. Process in the ice-cream machine and set to one side until ready to serve, at about -11 °C.

Ramandolo Dri water-ice
Heat the syrup and dissolve the previously softened gelatine sheets. Dilute the wine and freeze, stirring constantly.

Mango crunch
Mix the ingredients while cold and bring to the boil. Spread very thinly on a sheet of baking paper and dry at 80 °C. Before the mixture dries completely, cut into triangles and make small cones. Then finish drying.

Presentation
Fill the soufflé dish and cook for about 12-13 minutes, serving straight out of the oven with the ice-cream and water-ice garnished with the small mango cone. To complete the service, the ice-cream must sink into the centre of the soufflé and be covered with water-ice.