1. Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes. 2. Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard. 3. When the mixture coats the back of a spoon it is ready remove from stove. 4. Cool slightly and fold in the mango puree and the candied ginger. 5. Beat the egg whites in a clean dry bowl till soft peaks form and set aside. 6. Whip the cream and fold into the mango mixture. 7. Gently fold in egg whites carefully. 8. Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle. 9. Garnish with mint or flowers.Serve chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
