Home Recipes Cassava
Lassi

Cassava
Lassi

Cassava Lassi

Fingerfood, !D Magazine
casave_lassi_32bf403f-cec6-4415-bded-ae5a00cc3192_low-res-1920

Ingredients

For 50 servings

Lassi

100 g yoghurt

5 g garam masala

120 g mango purée

60 g Debic Cream 35%

1.5 g salt

0.2 g chilli

1 lime leaf

Cassava

50 cassava crisps

1 mango

1 l water

5 g alginate

Preparation

Cassava
Lassi

Heat the garam masala in a dry pan until all the aromas are released.

Add mango purée, whipping cream, lime leaf, chilli and salt. Bring to a boil and leave to infuse for 30 minutes.

Cool down and add the yoghurt. Strain through a fine sieve. Using an immersion blender, mix 5 g of alginate into the water. Set aside to rest until the air has been released.

Using a measuring spoon, scoop the mango into the alginate bath and cook for 5 minutes. Rinse with water.

Deep-fry the cassava crisps at 200°C in rice oil and drain well.

Assembly

Place the mango lassi on the cassava and decorate with mango and chilli flakes.

Recipe tags Fingerfood, !D Magazine
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.

This site is protected by reCAPTCHA and the Google

Privacy Policy and Terms of Service apply.