Lyomango cream
For the Lyomango cream:
- 120 g mango purée
- 20 g Lyomango
- 15 g caster sugar
- 35 g cream 35% m.g.
Others:
- 1 PacoJet cylinder
- 1 Pacojet
- Put the 3 ingredients in a PacoJet container and shred with a blender until the mixture is even.
- Leave to rest for a few hours in the fridge and freeze for 12 hours.
- Shred the frozen mix through the PacoJet and leave the cream to thaw.
* All the preparations can be made with any kind of Lyofruit, but
the structural weight and the strength of the taste must be borne in mind.