Mango foam

Serves 4 – 10 min preparation – 15 min cooking

• Heat 50cl custard and dilute 2 tablespoons of cocoa. 
• Cool down. 
• Crush a dozen pink pralines. 
• Mix 25cl mango juice with 25g sugar and 2.5g methylcellulose B. 
• Refrigerate. 
• When ready to serve, whisk preparation to a foam.

Plate up

• Into each ramekin service, pour a little chocolate custard and place a large spoonful of mango foam. 
• Sprinkle with pink pralines.
• Serve immediately.