Cassava
Lassi

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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.