Elle & Vire Recipes
by Sébastien Faré Executive culinary Chef at La Maison de l’Excellence former Michelin-starred Chef

Recipe Mascarpone and passion fruit jelly, crab meat, mango and avocado

For
10 persons
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To prepare this dish

Ingredient list
Jelly
350 g Mascarpone
50 g Elle & Vire Whole Milk
60 g passion fruit juice
40 g spiced mango purée
2/3 silver quality leaf gelatin
5 g turmeric
salt and pepper
sugar
350 g Mascarpone
Crab meat, mango and avocado
2 avocados
10 g lemon juice
600 g Common crab meat
2 passion fruit
1 very ripe mango
olive oil
salt and pepper
Presentation
50 g Cordifolia
Borage flowers
Elle & Vire products used

The recipe,
step by step

  1. 1

    Jelly

    Soak the gelatine leaves in cold water. Heat the milk and dissolve the gelatine. Combine the mascarpone, passion fruit juice, spiced mango purée and fresh ginger. Add the milk/gelatine and mix well. Season and pour into dishes. Refrigerate to set. 

  2. 2

    Crab meat, mango and avocado

    Slice the avocado and coat with lemon juice. Cut the mango into a brunoise and combine with the crab meat, season with salt, pepper and olive oil. 

  3. 3

    Presentation

    Just before serving, plate, decorate with cordifolia, passion fruit seeds and borage flowers.


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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

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