500g mango puree
25mlwhite balsamic vinegar
50gbasil leaves, blanched
Whisk the egg yolks & sugar in a bowl until light and fluffy.Bring the cream, milk and basil leaves to the boil and remove from the heat. Pour the warm cream over the egg yolks, return to the saucepan and cook over a gentle heat until the mixture starts to thicken. Remove from the heat.Break up or chop the chocolate and add to the warm cream.When the chocolate has dissolved, whisk well and pass through a fine sieve.Pour into a plastic container and leave in the fridge to set.
Bring to the boil the mango puree, white balsamic and glucose. Remove from the heat and whisk in the pollen. Pass through a fine sieve and churn in a sorbet machine until smooth.
Soften the gelatine in cold water.Bring the sugar and water to the boil. Squeeze gelatine dry and add to the sugar syrup. Remove from the heat and whisk until the gelatine has dissolved. Add the basil leaves and puree with a hand blender. Pass through a fine sieve; allow to set in the fridge for at least 2 hours and cut into small squares.
Using a hot spoon, place a spoonful of chocolate cremoso in the middle of 4 plates. Sprinkle with a little flor de sal. Place a couple of basil jelly squares around the chocolate with a few basil leaves and a sprinkling of pollen. Finish with a little fresh mango & a spoonful of Mango-pollen sorbet. Serve immediately.
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