Mango gel

1	mango
1	lime (40 grams of juice)
0.5	vanilla pod
6	cardamom pods
100 grams	ginger syrup
	Agar powder

Peel the mango and cut the mango of the seed. Now cut it in even cubes and weigh 400 grams into a pan. Then cut the lime in half and squeeze it for 40 grams of lime juice. Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and pot to the pan and also add the cardamom pods and the ginger syrup. Then cover the pan with a lid and simmer it on a low heat till the mango is fully cooked and the spices have infused. This takes about an hour. Once it’s cooked remove the spices and blend it till smooth. Now we need to know how much the puree weighs. For all my pans I know exactly how much they weigh, and I’ve engraved it on the bottom of the handle. This makes weighing reductions and other things very easy. Once you know the weight, add a gram of agar powder for every 100 grams of mixture. Then mix it well and bring it to a boil for at least 30 seconds. After that pour it into a bowl and let it cool down in your fridge. When it’s cold transfer it into a blender and blend it till smooth. Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel. Keep it in your fridge for later.

Recipe use in caramel & mango millefeuille