The crazy pairing of fresh seaside scallop with signature mango-passionfruit mousse.

Summary

Ingredients

• 100 g Fresh scallop
• 30 g Coconut milk
• 20 g Mango puree
• 20 g Passion fruit puree
• 0.01 g Xanthan gum
• 15 g Olive oil
• 0.5 g Garlic
• to taste Salt, sugar, crushed black pepper
• 10 g Lime juice

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Instructions

1. Cut the scallop into thin slices.
2. Marinate in olive oil, lime juice, season with salt and pepper, add a little sugar, leave for 5-10 minutes.
3. Cook the mousse! Heat coconut milk to 80 degrees, add mango and passionfruit puree, stir with a silicone spatula, add xanthan, strain through a fine sieve, cool, pour into a siphon or creamer, fill with NO2 balloons
4. Place the ceviche on the scallop sink, place the mousse on top, decorate with a lime wedge!

Enjoy your meal!