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Recipes

Mango 'egg' with toasted brioche

Andrew Turner uses the spherification technique made famous by El Bulli chef Ferran Adrià.

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Ingredients

For the alginate bath

  • 1 litre/1¾ pints bottled mineral water
  • 5g alginate or algin powder (available from specialist online retailers)

For the brioche

For the mango 'egg'

  • 1g gluco powder, or similar edible calcium ions (available from specialist online retailers)
  • 150g/5oz mango purée (or 1 whole mango, peeled, stone removed, flesh chopped, blended to a smooth purée in a food processor with 30ml/1¼fl oz water)
  • 50ml/2fl oz Greek-style yoghurt
  • crackle crystals, to serve (optional) (available from specialist online retailers)