Mango Babalou

Mango Babalou

Overview

I happened to have an egg yolk in my hand, and I planned to use Teacher Meng’s mango barbacoa to get rid of it. I rarely had time to spare and decided to follow Teacher Meng’s instructions to make the filling of crispy mango babalo. I turned to the recipe and found that egg yolks were used in the recipe. Egg yolk? Egg yolk! The original purpose is to remove the yolk, but if you crack another yolk, won't there be another egg white left? That's all, that's all. Digestive biscuits are readily available, just treat them as crispy biscuits. Everything went smoothly, except that the container had to be found somewhere else. There were a lot of glasses, most of them huge, so these few red wine glasses seemed to be of a decent size, so they were just fine.

Tags

Ingredients

Steps

  1. Babalu Material

    Mango Babalou step 1

  2. Mix egg yolks with caster sugar

    Mango Babalou step 2

  3. It becomes a milky yellow egg yolk paste

    Mango Babalou step 3

  4. Pour the milk into the pot and heat over low heat until it boils

    Mango Babalou step 4

  5. Slowly pour into the egg yolk mixture and stir constantly

    Mango Babalou step 5

  6. Add orange zest and mix well

    Mango Babalou step 6

  7. Pour back into the pot and heat over low heat, stirring constantly

    Mango Babalou step 7

  8. When it becomes thick, turn off the heat

    Mango Babalou step 8

  9. Soak the gelatine sheets in ice water until soft

    Mango Babalou step 9

  10. Take it out and squeeze out the water

    Mango Babalou step 10

  11. Add to custard and stir until dissolved

    Mango Babalou step 11

  12. Add mango puree and mix well

    Mango Babalou step 12

  13. Stir in ice water and cool down until cool

    Mango Babalou step 13

  14. Whip the light cream into a smooth consistency

    Mango Babalou step 14

  15. Add to the mango milk sauce in two batches,

    Mango Babalou step 15

  16. Mix well

    Mango Babalou step 16

  17. Take a piece of digestive biscuit, crush it, pour it into a cup, and spread it out

    Mango Babalou step 17

  18. Pour in the babalu paste, about 80% full, and refrigerate until solidified

    Mango Babalou step 18

  19. decorative materials

    Mango Babalou step 19

  20. Take out the solidified babalu and pour an appropriate amount of blueberry jam

    Mango Babalou step 20

  21. Place an appropriate amount of mango pulp

    Mango Babalou step 21

  22. Sprinkle some digestive biscuit crumbs

    Mango Babalou step 22

  23. Garnish with mint leaves

    Mango Babalou step 23