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Mango crème brûlée with passion fruit smoothie
Ingredienser
800 ml Debic Crème Brûlée
200 g Mango purée
1000 g Frozen mango
200 ml Boiron passion fruit juice
300 ml Orange juice
30 g Ginger
5 g Lemon verbena
1 Passion fruit
Tillredning
Heat the crème brûlée to 70°C and add the mango purée. Pour into the glasses and store in the refrigerator for 4 hours.
For the smoothie, blend all the ingredients together until smooth. Add some more orange juice if the smoothie is too thick.
Garnering
Pour the smoothie à la minute on top of the crème brûlée and garnish with a piece of mango and a sprig of lemon verbena.